Meat Free Monday #5 - Jerusalem artichoke and pak choi stir fry with potato and okra curry

Jerusalem artichokes. Love them. But there's more to them than just soup - honest!

Jerusalem artichoke and pak choi stir fry (sprinkled with a healthy amount of coriander) - recipe from here. The lemon and coriander with artichokes is just too good - could you eat this every day?







Potato and okra curry. Saw the okra there - and who can resist? Recipe from here.









More info on Meat Free Monday here.

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Seared scallops with jerusalem artichoke puree and champagne sauce

Parsnip puree? Done that.
Pea puree? Done that
Asparagus and tiger prawns? Done that, and it's not asparagus season yet.
Celariac puree? Did that once last year as a special request, but there was roast celariac with the main course.

When I was looking for something to go with scallops for this year's Valentine's Day menu, I remembered I had really neglected Jerusalem artichokes this season, and the season was just about to end. You can't miss something like this. I had to try really hard to find these ones:

They really are vegetable royalty - there's just nothing else like them. If you haven't tried them before don't be confused with globe artichokes - the taste and textures are quite a long way apart - but both are wonderful.

Jerusalem artichokes always remind me of pink fur potatoes, which incidentally, if you are thinking of growing anything you should grow these because they are so hard to find in shops, and when you do are astronomical in price.

I used the same cooking method as my fondant potatoes in chicken stock and butter. By the time the liquid is reduced they are soft - if not, you add a little more liquid and let that reduce again. The syruppy gloop of the chicken stock and butter is added to the puree - that's where the flavour is. If you want to roast them, you can pop them in the oven instead at this point to finish.

Champagne sauce

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Other scallop dishes we have made

Valentine's Day individual beef en croute and seabass with mussell paella

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Jerusalem artichoke

Jerusalem artichokes, despite their name actually have no links with the infamous city. They are infact the tubers of a sunflower. But the most important thing you need to know about them is that they have a seriously amazing taste.




Here they sit in water having just been peeled, as they can dry out otherwise.



Cooked in a glaze of butter, sugar and water till the liquid evaporates and you are left with a syruppy glaze, then turned out on to a tray and chilled.



They are then finished in the oven and mixed with french beans. Here the combination awaits a slice of saddle of lamb on top.

Jerusalem artichokes also make the most amazing soup, or can be roasted like parsnips.

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Seared scallops with jerusalem artichoke puree and champagne sauce

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