I was lucky enough to find a jerusalem artichoke benefactor at work, the result of which being I have a decent stash of the things. First on the list was soup - made by sauteing an onion, adding half a kilo of peeled sliced artichokes, then a little of chicken stock and simmering until they are soft. I added a handful of chopped Italian parsley and toasted walnuts to serve. Lovely.
To go with the soup were good old Southland cheese rolls - soup is the best excuse to eat these! I made a load up few weeks ago and for them for a rainy day...recipe thanks Rach/Mrs Lynn...you will need 1 litre milk, 50 grams cornflour, 1 pkt onion soup mix, 400g tasty cheese (grated). Heat milk and onion soup, add cornflour which has been mixed to a smooth paste with a little milk. Stir constantly until thickens, add cheese and stir well. Leave until the next day before making rolls to allow it to set. Brush with melted butter and bake in a hot oven for 10 minutes or so, turning a few times until they are golden and the cheesy insides are bubbling...yum!
1 comment:
Love your cheese rolls. Jerusalem artichokes are easy to grow -- at least they are in Wisconsin, where they are native. They can be invasive, in fact. We keep having to pull up volunteers from spots where we don't want them. And they take up a lot of room. But if you like them, maybe you can find a good spot to grow them!
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