Recipes with Jerusalem artichoke

Bitter root vegetable soup

Peel the root crops and cut into small pieces. Put all the pieces in a saucepan and add lime juice, coconut milk, broth, water and spices. Bring the soup into the boil. Put the lid on, turn a little down for the heat and let it boil for one hour. Server

Jerusalem cream

Jerusalem artichokes peeled, cut into small cubes and boil in the Fund until they are completely tender. Then, to the soup is blended until smooth, boil up with cream and served with roasted bacon and tomato in cubes on top of the soup along with bread crouton