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There are an awful lot of boring Jerusalem Artichoke Recipes.  As I accidentally created this rather tasty  Jerusalem Artichoke recipe or concoction myself I feel I should share:

Jerusalem Artichoke, Horseradish and Cabbage Mash Recipe

• Scrub your Jerusalem Artichoke Tubers then cover with cold water and boil for about 30 minutes and drain.
• In the meantime fry a crushed garlic clove in lots of butter.
• Add some shredded cabbage to the butter and fry for a few minutes.
• Pour in a drop of boiling water – put the lid on and leave the cabbage & garlic to steam for five minutes.
• Once the Jerusalem Artichokes are cool enough to handle slip off their skins.  Mash with a fork or potato masher (no blenders/liquidisers as the artichokes will get very wet and gloopy), adding lots of black pepper and a few teaspoons of horseradish preserved in vinegar (or freshly grated horseradish root).
• If the Jerusalem Artichoke mash is very wet put it back on a low heat to steam off a little of the excess moisture.
• Mix the mash with the garlicky cabbage.
• Done – Jerusalem Artichoke Horseradish and Cabbage Mash!

I find it much easier to peel the artichoke tubers once they’re boiled, as the skin slips off easily from around all but the smallest nobbly bits.  But feel free to peel them first if that’s how you like to prepare yours.  Also, I admit I always discard the really small, nobbly bits of Jerusalem Artichoke.  They are such a prolific crop it is easier to pick more than you need rather than struggling to deal with any really awkward shaped small bits.  So if you are growing Jerusalem Artichokes make sure you pick more than you need to avoid stress in the kitchen!

It was delightful!  Served with a lentil/leeky/bacon stew we felt terribly healthy indeed last night.  Well until we followed with the last of the insanely chocolaty marmalade cake I’d made for BigD’s birthday.  Yum!

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