January 24th, 2011

poet lisa

jerusalem artichoke risotto

I haven't posted any of my recipes for a while, and so I thought I should post one to say thanks to all those people who helped with my blog conundrum. This is what i made yesterday. It is very seasonal, delicious, and uses one of my favourite vegetables - jerusalem artichokes! The recipe is from the wonderful Riverford (www.riverford.co.uk).

First you have to make a jerusalem puree:


500g jerusalem artichokes, scrubbed well + roughly chopped
juice ½ lemon
140ml double cream (I used oat cream)
salt + pepper
extra virgin olive oil


-In a pan of boiling water add the lemon juice and artichokes and cook until just tender. Drain. Put in a blender or food processor with the cream and season with salt and pepper. Blitz until smooth.
-Add a little extra virgin olive oil to taste. Add a little water or milk if the consistency is too thick.

Now the risotto:


3 tbsp olive oil
1 onion, red or white, peeled + finely chopped
1 large clove garlic, peeled + crushed or finely chopped (optional)
300g risotto rice
200ml white wine (optional, or use more stock)
1-1.2 ltr veg stock
2 tbsp cream cheese (I left this out but I reckon tofutti would be good)
jerusalem artichoke purée
salt + pepper
knob of marg (optional)
small handful chopped fresh parsley (optional)


-Heat the olive oil in a pan and add the onion. Cook for a few mins, stirring frequently, until soft.
-Add the garlic if using and cook for another couple of mins. Add the rice and cook for a couple of mins, stirring, until the rice looks translucent. Add the wine and stir until it is absorbed. Gradually add the stock a ladle at a time, stirring all the time until it has been absorbed and the rice is tender (about 20 mins or so).
-Stir in the cream cheese, Jerusalem artichoke purée, and butter if using. Season with salt and pepper and add the chopped parsley if using.
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John flirtatious

"Moroccan" Lentil Soup

Hi, I'm a first-time poster since I have only recently converted to the joys of vegan cooking.
And I'd like to share with you this fast, foolproof little recipe that has been following me around for ages now: "Moroccan" Lentil Soup. I use quotation marks because I'm not sure how authentic this recipe really is. But it's great regardless.

Okay, Collapse )

And that's it already. Doesn't look very exciting but tastes awesome.
Enjoy. =)