Yield: 6 servings
|1 kilograms||Jerusalem artichokes|
|6 tablespoons||Wholewheat flour|
|2 litres||Soya milk|
|Salt and pepper to taste|
1. Scrub the artichokes thoroughly (but don't peel them see above) and blanch till barely tender that is, plunge them in fiercely-boiling salted water for about 5-8 minutes depending on size. Drain, put them back in the saucepan and run cold water over them for a few minutes and drain again.
Cut into thin slices and dry with kitchen paper.
2. Melt the margarine in a large pan, add the artichoke slices and saut for 15 minutes, taking care to prevent sticking. Remove from heat, cover and set aside.
3. Meanwhile, melt the rest of the margarine in another small saucepan.
Skin and freshly chop the onion, skin and crush the garlic and add to the pan together with the juniper berries. Saut for 10 minutes, taking care not to let the onion brown.
4. Sprinkle the flour on while stirring continuously and continue cooking gently for a few minutes before adding the soya milk a little at a time till you have a thinnish sauce. Allow to simmer gently to mature flavours and cook the flour before removing from heat and seasoning to taste.
5. Arrange the Jerusalem artichokes on a warmed serving dish, pour the juniper berry mixture over them and serve.
Converted by MC_Buster.
NOTES : Jerusalem artichokes are so knobbly they can be a pain to clean, but use an old toothbrush and it's easier than cleaning your teeth. If you can't get Jerusalem artichokes, or just for variety, try this recipe with cauliflower, broccoli or French beans instead. The delicate flavour of juniper berries will lift them all into the gourmet category. Allow 1 hour to prepare.
Converted by MM_Buster v2.0l.