Terrine of Jerusalem Artichokes

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Preparation info

  • Serves

    10–12

    • Difficulty

      Medium

Appears in

Classic Bull

Classic Bull

By Stephen Bull

Published 2001

  • About

If I had to compile a list of the top ten vegetable flavours, the Jerusalem artichoke would be pretty close to number one, running the globe artichoke to a short head, and with only asparagus possibly to come between them and get up on the line. I guess in terms of all-round allure the asparagus would shade it, if only because preparation is pretty simple, if you have a swivel-bladed peeler, and in this respect the artichoke is pretty much left at the start.

The Jerusalem artichoke has the curious property of a random cooking time – some will be well cooked and completely soft in 10 minutes, where others will need 20, and there’s no way of telling which. Try to find tubers without too many limbs or there will be too much waste. Supermarkets sell them ready-scrubbed, and it’s tempting to slice them without peeling. The skins don’t soften much with cooking, though, so if you don’t mind that, leave them on.

Ingredients

    Method