serves
6
prep
20 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 8 Jerusalem artichokes, roughly peeled and diced (see Note)
- 1.5 - 2.5 litres water
- ¼ cup Chamomile Citron tea leaves
- ½ onion, finely chopped
- 1 large leek, white part only, roughly chopped
- 2 vegetable stock cubes
- 50 ml extra virgin olive oil
- sea salt
- lemon juice, to taste
Instructions
Place the Jerusalem artichoke in a large heavy-based saucepan and add enough of the water to cover well. Add 2 tablespoons of the tea leaves to the pan and bring it to the boil over high heat. Boil for 1 minute, then reduce the heat to low and simmer for 15–20 minutes or until the artichokes are tender.
Meanwhile, place the leek, onion, stock cubes and olive oil in a deep heavy-based frying pan and cook over medium heat for 6 minutes or until the onion and leek are golden brown. Transfer to the pan of artichoke and add the remaining tea leaves. Cover and simmer over low heat for 20 minutes or until the artichokes are tender.
Remove from the heat and use a stick blender to blend until a smooth puree forms (or process in a food processor). Check the seasoning, season to taste with salt if desired and add a squeeze of lemon juice, then serve.
Note
• Jerusalem artichokes are in season during winter, but you can sometimes find them in supermarkets outside of that time. If unavailable, Kipfler potatoes would work just as well.
Photography, styling and food preparation by china squirrel.
Poh & Co. 2 Thursdays at 8.30pm on SBS.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
