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I dug up some of my Jerusalem Artichokes this afternoon. O.M.G 
18lb 7 oz so far from the original 5 tubers I planted last year. So I've been scouring for some good recipes to us them in. I came across this one and I might add I made it for starters tonight...it's very yummy 
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Ingredients
700 g (1&1/2 lb) Jerusalem artichokes
3 celery stalks, chopped
450 g (1 lb) carrots
1 medium onion, chopped
75 g (3 oz) butter
1.5 L (3 pints) light stock
salt and freshly ground pepper
Method
1. Peel and slice artichokes then put them into a bowl of cold water to prevent them from discolouring. Peel and slice the carrots.
2. Melt the butter in a cooking pot and soften the onion and celery for 5 minutes, then stir in the carrots and artichokes.
3. Add some salt and put the lid on and let the vegetables sweat for 10 minutes on a low heat.
4. Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.
5. Liquidise the soup. Taste to check the seasoning, re-heat and serve.
18lb 7 oz so far from the original 5 tubers I planted last year. So I've been scouring for some good recipes to us them in. I came across this one and I might add I made it for starters tonight...it's very yummy .Carrot and Artichoke Soup
Ingredients
700 g (1&1/2 lb) Jerusalem artichokes
3 celery stalks, chopped
450 g (1 lb) carrots
1 medium onion, chopped
75 g (3 oz) butter
1.5 L (3 pints) light stock
salt and freshly ground pepper
Method
1. Peel and slice artichokes then put them into a bowl of cold water to prevent them from discolouring. Peel and slice the carrots.
2. Melt the butter in a cooking pot and soften the onion and celery for 5 minutes, then stir in the carrots and artichokes.
3. Add some salt and put the lid on and let the vegetables sweat for 10 minutes on a low heat.
4. Pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft.
5. Liquidise the soup. Taste to check the seasoning, re-heat and serve.
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