Another lot of gorgeous Jerusalem artichokes and another wonderful recipe.
My cleaning method has definitely improved (enter the plastic scrubbing brush!) but the preparation of this many Jerusalem artichokes still takes up a good amount of time. If you are like me though, and adore the taste of this nutty and sweet vegetable, the effort is definitely a labour of love.
The recipe instructed peeling and boiling the Jerusalem artichokes and then slicing them once soft. I thought I would be clever and as I cleaned and peeled, I also sliced each piece before putting them in the saucepan to boil. It was genius! Once soft, I simply turned the pot full of pieces out into a colander to drain, ready to be incorporated into the rest of the filling mixture.
It was dark when I got to the herb part of the recipe and I sent my eldest into the backyard with scissors and instructions to bring me some chives, a bay leaf and a good handful of parsley. Amusingly, he came in and handed me about four stems of parsley and had no idea why this didn't constitute a handful!
It goes without saying that the pastry was fabulous and seriously, how can you go wrong when you fill it with cream, herbs and one of your favourite vegetables?
Another happy evening of eating x
It was dark when I got to the herb part of the recipe and I sent my eldest into the backyard with scissors and instructions to bring me some chives, a bay leaf and a good handful of parsley. Amusingly, he came in and handed me about four stems of parsley and had no idea why this didn't constitute a handful!
It goes without saying that the pastry was fabulous and seriously, how can you go wrong when you fill it with cream, herbs and one of your favourite vegetables?
Another happy evening of eating x
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