Approx cost: €1.40
Approx calories (per portion, if divided by 4): ~290
Approx preparation and cooking time: ~60 minutes total cooking time, ~10 minutes preparation
[dropcap style=”font-size: 60px; color: #0B0B61;”]Greetings everyone, and how are you all on this fine January day? I come with exciting news, for today is the day when I announce the winner of the first giveaway for the cute little hand-painted horse, all the way from Sweden. I hope the new owner will take good care of it – it needs to be fed and watered every day, so it can grow to be big and strong :). Anyway, I know that you’re all here right now to find out who the winner is so let’s get right down to business, shall we?
My wife was standing by as independant adjudicator to ensure that I didn’t accidentally win the item myself. Check out the winner in the drop-down box below!
[learn_more caption=”Dalahäst Giveaway Winner”]
First of all, we have to randomly pull a number from random.org:
Scanning through the numbers chosen in the comments, I see that no-one chose 92 exactly, but the closest number chosen was 89, by none other than…
Fati, from Fati’s Recipes
Congratulations Fati – I’ll be in touch with you soon about delivery options and then this little guy will be winging its way to you! Thanks to everyone for taking part, and enjoy the rest of today’s post. Remember to check back on Saturday for my next giveaway! 🙂
Whew, what fun. Now I’m going to talk a little about today’s recipe if you’ll indulge me for a little longer. Jerusalem Artichokes are a relatively new discovery in my life. I vaguely remember having them once when I was much younger, but haven’t tried them since then – at least 15 years I’d guess. I started seeing these things in stores here, labelled as “topinambour” and I didn’t know what on earth they might be (apparently they’re sometimes called this in English too… who’d have thought?). Anyway – we bought some and I’ve gotta say – they’re awesome. Cooked or boiled they remind me of potatoes. Stir-fried, they’re crispy and fresh like water chestnuts. Talk about the little root of many uses.
Watching a Swedish cooking show with my wife, I’ve seen quite a few people making Jerusalem Artichoke soup, but all they do is boil them up in the stock and then blend it. Nobody seems to do anything fun with them, like roasting, so I just thought “why not?”. Adding a bit of spice really lifts up the soup too, and aside from the roasting part itself the soup doesn’t require that much attention to make. Best of all, these things grow like weeds so they’re incredibly cheap. Hope you can give it a try, and have a nice day everyone! 🙂
- ~10 medium-sized Jerusalem Artichokes (~1 kg)
- ~1 litre of home-made vegetable stock (or 1 Vegetable stock cube + 1 litre of water)
- 4 tbsps Olive Oil
- 1 Onion
- 2 tsps Garam Masala
- 2 tsps Curry Powder
- 50ml Cream (Optional – skip to keep recipe Vegan)
You’ll also need
- Stick / Immersion Blender
- Pre-heat your oven to 180 degrees Celsius. Peel the jerusalem artichokes and cut each one up into about 3 pieces. Rinse the pieces and transfer to a large bowl. Pour in 3 tbsps of the Olive Oil, the Garam Masala and the Curry Powder and mix well using your hands until each piece is well coated with oil and spices. Transfer to a roomy roasting dish and place in the oven for about 40 minutes, or until golden brown.
- When the jerusalem artichokes are almost finished roasting, peel and chop the onion finely. Heat the remaining 1 tbsp of Olive Oil in a large pan with a lid and lightly sauté the onion until it’s starting to become translucent. Pour in the stock (or crumble in the stock cube and pour in the water) and start heating through. Add in the roasted jerusalem artichokes and bring the liquid to simmering point. Cover the pot and lower the temperature slightly and allow the soup to just barely simmer for about 20 minutes. Blend thoroughly using the Hand Blender until smooth and then stir in the cream (if using). Add salt and pepper to taste and serve with some good bread. I cut up some bread into small sticks and wiped them around the roasting pan to use up the rest of the curry powder and oil and then baked them until crispy while the soup was simmering. Enjoy 🙂