Serves
6
Jerusalem artichokes are so knobbly they can be a pain to clean, but
use an old toothbrush and it's easier than cleaning your teeth.
If you can't get Jerusalem artichokes, or just for variety, try this recipe with
cauliflower, broccoli or French beans instead. The delicate flavour of juniper
berries will lift them all into the gourmet category.
Allow 1 hour to prepare.
EACH SERVING PROVIDES
307kcal 7g protein 19g carbohydrate 21g fat 2g fibre
Ingredients
1kg/2lb Jerusalem artichokes
150g/5oz/generous ½ cup margarine
1 medium onion
2 cloves garlic
24 juniper berries
6tbsp wholewheat flour
2 litre/1 pint/2½ cups soya milk
salt and pepper to taste
Method
1. Scrub the artichokes thoroughly (but don't peel them see above)
and blanch till barely tender that is, plunge them in fiercely-boiling
salted water for about 5-8 minutes depending on size. Drain, put them
back in the saucepan and run cold water over them for a few minutes and
drain again. Cut into thin slices and dry with kitchen paper.
2. Melt the margarine in a large pan, add the artichoke slices
and sauté for 15 minutes, taking care to prevent sticking. Remove
from heat, cover and set aside.
3. Meanwhile, melt the rest of the margarine in another small
saucepan. Skin and freshly chop the onion, skin and crush the garlic
and add to the pan
together with the juniper berries. Sauté for 10 minutes, taking care not
to let the onion brown.
4. Sprinkle the flour on while stirring continuously and continue cooking
gently for a few minutes before adding the soya milk a little at a time till
you have a thinnish sauce. Allow to simmer gently to mature flavours and cook
the flour before removing from heat and seasoning to taste.
5. Arrange the Jerusalem artichokes on a warmed serving dish, pour the
juniper berry mixture over them and serve.
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