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Jane Grigson gives this recipe in both her English Food and Vegetable cookbooks.   Ideal for the  in the boxes of our own Camel CSA Jerusalem artichokes.

In general, because they are so knobbly, rather than peeling them raw, it’s best to scrub and parboil Jerusalem artichokes for about five minutes, refresh in cold water and then rub the skins off. 

Jerusalem artichokes have a bit of a reputation for causing wind so, as Grigson advises, eat: ”A little and not too much, too often.”


SourceJane Grigson via Camel Community Supported Agriculture
Prep time
15 minutes
Cooking time
40 minutes
Total time
55 minutes


500 g
Jerusalem artichokes (or 250g each artichokes and potatoes)
onion (large, chopped)
1 clv
garlic (chopped)
celery (stick, chopped)
125 g
bacon (rashers unsmoked, or 60g ham)
1 l
chicken stock (or vegetable stock)
250 ml
milk ((optional))
6 T
1 pn
salt & pepper
1 bn
parsley & chives


Scrub, parboil and then peel the artichokes as suggested above. Cut up the artichokes and, if you are using potatoes, peel and slice them. Put them with the onion, garlic and celery in a large pan with half the butter. Cover tightly and stew over a low heat for 10 minutes, giving the pan an occasional shake or stir. Now add the bacon or ham and cook a moment or two longer. Pour in the stock and leave to simmer until all the vegetables are soft. Liquidise or sieve, Reheat, adding water or the milk to dilute to taste. Correct the seasoning. Finally stir in the last of the butter, the cream and herbs. Serve with croutons of bread fried in butter.

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