The Last Jerusalem Artichokes from Our Garden & 2 Vegan Gluten-free Recipes Using Them!

Hello sweeties! I am back in full swing. The last 2 weeks I have been ill with a viral throat infection but now, I am back with plenty of energy too! :) xxx

Sunday morning, my husband & I pulled all the rest of the Jerusalem artichokes from our allotment plot. We still had J. artichokes from 4 other plants in the ground. We needed to pull them out because the rest of them would regrow again & that wouldn’t be very nice in the mouth & that meat less flavor too. We dug them out & left a few of them in the ground to grow to new plants in April. You see?

So, we placed them in 2 buckets filled with leaves & ground to keep them better fresh. We placed them in an unheated cold room. I already made several recipes with them. I will give you my favorites from my blog below this post & made 2 lovely recipes with them. The 1st one is a lovely soup, spiced up a bit & filled with yummy flavors & the other one is a vegan gluten-free main dish.

A lovely spiced up nourishing soup

MMM!

This is a lovely spiced up nourishing soup. I made a lot of it & froze it in big portions for my freezer to enjoy this soup all year round! Because you know that J. artichokes are also known as Fartichokes,….& that is so true! :) You must not eat this soup before going to yoga! ;)

The last Jerusalem artichokes from our garden & 2 vegan gluten-free recipes using them!

Recipe: For a whole lot of soup

3 big large stalks of green celery, cleaned, washed, water dipped off, cut up into rough chunks

1 big leek, cleaned, washed, water dipped off, cut up

880 gr peeled Jerusalem artichokes, cut each into 2-3 pieces, kept into water with some apple cider vinegar put in to keep the peeled chokes white. This prevents browning!!!

2 tablespoons of hot curry powder

30 grins of black pepper

20 grins of milled pink salt

2 liter of a hot vegan gluten-free stock

coconut oil, to fry in

Method:

Take a large deep soup pot & heat up medium-high. Add some know of coconut oil & let it melt. When hot & sizzling, add chopped sunschokes & add 1 tablespoon of hot curry powder to the pot & stir everything round. Fry for about 5-10 minutes, adding some more coconut oil if you need to. Lower the heat if you must. Now, add chopped leek & celery pieces. Add another tablespoon of hot curry powder & stir everything round into the pot. Fry for another 5 minutes or so & pour your hot stock all over it, stirring. Place fitted lid on & cook for about 10 minutes or until all of your veggies are cooked through. Check seasoning, one last time. I added 30 grins of black pepper & 20 grins of punk salt to the soup. Stir through & blend with an immersion blender. This is a thicker soup. You must taste the artichokes first, then the celery & then the hot curry at the end! Perfect soup! Enjoy! MMM,…

Vegan Gluten-free main dish! Yumm!

MMM!

I served this lovely J. artichokes dish with fennel & cooked quinoa with carrots in them. You see?

MMM!

So, here we go!

Recipe: For 4 persons, a big part

Ingredients:

* For the veggies in Creuset pot:

2 fat cloves of garlic, peeled & finely cut up

1 big fennel bulb, cleaned, washed, water dipped off, cut up into smaller strips, big hard inner core removed

580 gr peeled Jerusalem artichokes, each cut up into 2+- pieces, kept in water with added apple cider vinegar to keep the sunchokes white

a fruity extra virgin olive oil

black pepper

pink salt in a grinder

300 ml of a hot vegan gluten-free stock

* For the cooked quinoa-carrot dish:

1 mug of quinoa

1 mug of cold water

3 big large carrots, peeled & cut up into rounds

1/4 of vegan gluten-free stock cube

Method:

Rinse the quinoa & add 1 mug of cold water to the pot with quinoa. Add chopped carrots. Add vegan stock cube. Cook, on low-fire until it is ready. Cook all the water off & turn heat off. I seasoned my cooked quinoa-carrot dish with some black pepper & some pink salt, stirred in. Keep warm.
At the same time, take a large Creuset pot & pour oil in & place fitted lid on too. Turn heat on high. When hot, add chopped fennel & artichoke chunks. Season with some pink salt & pepper. Stir often. fry for about 10 minutes. Now, turn heat more on high & add 300 ml of hot stock & place fitted lid on. Steam the veggies for about 5-10 minutes & check seasoning one last time. Check if veggies are cooked through. I added 15 grins of black pepper & 15 grins of pink salt. Serve instantly with the cooked carrot-quinoa dish & enjoy with loved one’s! :) MMM!