So I had these jerusalem artichokes sitting in the fridge for about a week, bought on a whim at the market on an empty tummy. I know, I know, don’t shop when you’re hungry but it just happens, you know?
Jerusalem Artichokes are funny little things, grossly misnamed because as we all know, they’re neither real artichokes nor are they from Jerusalem! Read more about them here.
We’re just at the end of the season for these guys, October to March being harvest time, that might explain the inexpensive bounty at the market this time of year. They will store quite happily for a couple of weeks in the fridge if allowed to breathe in a paper bag or wrapped up in paper towels.
Besides the creamy, smoky flavour, I love Jerusalem artichokes for their versatility; you can bake, sauté, boil or steam them! One of my favourite ways is to add a few of them to whatever potato dish I might be making, they add a lovely dimension to gratin dishes!
Today’s recipe: I had some friends coming over for lunch last week and this is what I served as a starter, with a slice of homemade bread on the side. The spicy, smoky prawns complimented the creamy velouté perfectly and you definitely need some bread to get the most out of it.
What is velouté? It’s one of the five main (mother) sauces in French cooking, along with tomato, espagnole, hollandaise and béchamel, from which so many other sauces are derived. In the modern culinary world, velouté can also be loosely used to describe a soup that’s been thickened with butter and/or cream.
Lose the breadcrumbs. You could, if you fancy the crunch, use an alternative, gluten free crumb mix. A delicious creamy soup topped with smoky, spicy prawns How many prawns per diner does depend on the size of the prawns and how generous you're feeling!
Smoky Prawns on Jerusalem Artichoke Velouté
A delicious creamy soup topped with smoky, spicy prawns
How many prawns per diner does depend on the size of the prawns and how generous you're feeling!