Jerusalem Artichoke Soup (Jordskokkersuppe)

Serves 4

Ingredients:

1. 500g - 1 packet of Jerusalem artichoke peeled and chopped

2. 1 large onion peeled and quartered

3. 3 cloves garlic

4. 1 TBS cooking oil

5. 1 tsp salt

6. Dash of pepper

7. 1 L water or stock

8. 50ml cream

Directions:

1. Heat pan, add cooking oil, fry garlic, onion and Jerusalem artichoke.

2. Transfer into the Philips Soup Maker and add stock or water. Turn to cream soup setting and run it.

3. When it is done in 23 minutes, add in cream (optional) and serve.

Additional Information:

Jerusalem artichoke is in season now, and it is very tasty as a cream soup. It's is also good as chips, although J and I in our family like it in the soup form. It is high in protein and potassium. the only thing is that it is very time-consuming to peel them.

Baby Food of the Day: Jerusalem Artichoke Puree

Ingredients:
1. 500g Jerusalem artichokes washed, peeled and chopped coarse
2. 1 large onions 1 quartered
3. 2 garlic cloves
4. Water 500ml

Directions:
1. Place all ingredients into the Philips soup cooker.
2. Fill water to the mark in the soup cooker.
3. Turn to cream soup setting and on the soup cooker.
4. 23 minutes later it is done :-)

Additional Information:
Baby FECS tried this today for the first time and she liked it. I added a little salt, as she is now used to eating our food, and refused food, if salt is not added.

Oven-Roasted Jerusalem Artichokes & Potatoes

Ingredients:

1. 250g Jerusalem artichokes sliced in wedges

2. 250g potatoes sliced in wedges

3. 1 TBS olive oil

4. Salt to taste

5. A sprinkling of parsley for garnish

Directions:

1. Pre-heat oven to 180 degree celsius.

2. Place Jerusalem artichokes and potatoes in an oven-proof dish, drizzle and coat and mix well with live oil and salt.

3. Bake in the oven for 45 mins.

4. Garnish with parley and serve :-)

Additional Information:

Years ago, I was served this at a dinner from one of Mr. FECS's friends, and I never forget how tasty the Jerusalem artichokes were. It goes well roasting with potatoes or roasting on its own. Both Mr. FECS and I love it, but our Little FECS didn't like it though.

 Pre-cooked. Note: I used half-cooked potatoes here, since I have already roasted some potatoes.

Jerusalem Artichoke Cream Soup

Serves 4

Ingredients:
1. 500g Jerusalem artichokes washed, peeled and chopped
2. 2 potatoes chopped bit size
3. 2 large onions, 1 quartered and 1 diced
4. 4 garlic cloves, 2 minced
5. A handful of oyster mushrooms sliced (optional)
6. Thyme for garnish
7. Water 1 l.5 litres
8. 100ml cream (Kaffefløde 9%) (optional)
9. Salt & pepper to taste

Directions:
1. Place half of the Jerusalem artichokes, 2 garlic cloves, 1 onion into the Philips soupmaker and add water to the minimum line and start cooking and puree.

2. On a pan/pot, fry the garlic, onions, the remaining of the Jerusalem artichokes and potatoes. Add salt to taste. Transfer to pot, add water just enough to cover and let it simmer.

3. Add the puree from the soup cooker when done.

4. Add salt to taste.

5. Add cream as desired (optional)

6. Serve in bowls and garnish with thyme or other herbs.

Additional Information:
I love the Jerusalem artichokes soup that my work canteen serve. Today, there was an offer from IMRA supermarket and I bought 2 packets of Jerusalem artichokes to try to make soup and also to make a roast Jerusalem artichokes dish. Both Daddy FECS and I loved it, also Baby FECS, but our Little FECS didn't like it. He is apparently not fond of the smell and taste of Jerusalem artichokes. He refused to eat it :-(

Here is a simpler recipe from the package from the supermarket in Danish:

 

This is the packet of Jerusalem artichokes I bought

Since I have the Phillps soup cooker, I use it to puree half of it. I love the consistency that the soup cooker does.

While waiting for the soup cooker to do its job, I fried the garlic, onions, mushrooms, potatoes and the other half of the Jerusalem artichokes.

The artichokes pureed by the soup cooker.

Now it's done and ready to serve :-)

Quick Oven-Roasted Beef with Jerusalem artichokes

Quick Recipe

Beef, Jerusalem artichokes, stalk cheery tomatoes, oyster mushrooms, onion, cashew nuts, black & white sesame seeds and fresh thyme drizzle with olive oil, salt and pepper. Roast in pre-warmed oven at 220 degree celsius for 15 mins.

Detailed Recipe

Serves 4

Ingredients:

1. 4 pieces of beef steaks approx. 180g each cut into halves each

2. 3 Jerusalem artichokes washed, peeled and sliced

3. 10 stalk cherry tomatoes

4. A desired handful of oyster mushrooms sliced (I took a big handful because I love oyster mushrooms)

5. 1 onion quartered

6. 2 cloves garlic pressed

7. A handful of cashew nuts (Mr. FECS' favorite ingredient)

8. 1 tsp black or white sesame seeds (optional)

9. A few stigs of fresh thyme

10. 1-2 TBS olive oil

11. Salt & pepper to taste

Directions:

1. Place all ingredients in an oven-proof dish.

2. Drizzle with olive oil, salt and pepper.

3. Roast in a 220 degree celsius pre-warmed oven for 15 mins and serve with roasted potatoes :-)

Additional Information:

I usually prepare the ingredients the night before and leave them in the fridge, as in the chaos of day means that I usually don't get dinner out in time.

Prepare main ingredients

Wash, chop and place ingredients in oven-proof dish

The ribeye beef I bought from IRMA supermarket

Jerusalem artichokes

 Now it's done :-)

Serve with roasted potatoes and roasted Jerusalem artichokes