December 22, 2010

Jerusalem Artichokes with Olive Oil and Sea Salt

It finally has come: white, powder-like and so pretty. I love watching the big soft flakes falling from the sky, go for a walk and listen to the cracking noise it makes under my feet. Snow makes me so happy. I feel like a child and get so excited about it. When we left Exeter last weekend, it had just fallen during the night. We had the best sunrise, illuminating the city and the fields around in a pink-golden colour. The scenery on the train was breathtaking and we even saw a fox making its way through a field.

Our time spent at Luke’s parents was so relaxing. Just enjoying being with his family and not doing much but resting. I will spare you the details of the long and unpleasant journey we had to go back to France, but we made it and that’s all that counts.

Jerusalem artichokes are one of winter’s delicacies. Here is a recipe which I find enhances their beautiful flavour.

Jerusalem Artichokes with Olive Oil and Sea Salt – serves 2

  • • 12 Jerusalem artichokes
  • • 4tbsp olive oil
  • • Sea salt

  • 1. Cook the Jerusalem artichokes in a large pan of simmering water for 20min. Drain well.
  • 2. Peel the artichokes only partially and cut them into slices.
  • 3. Serve in a bowl with a drizzle of olive oil and sea salt.

    Topinambours à l’Huile d’Olive et à la Fleur de Sel – pour 2 personnes

  • • 12 topinambours
  • • 4cs d’huile d’olive
  • • Fleur de sel

  • 1. Faire cuire les topinambours dans une casserole d’eau frémissante pendant 20min. Bien égoutter.
  • 2. N’éplucher les topinambours que partiellement et les couper en tranches.
  • 3. Servir dans un bol avec un trait d’huile d’olive et de la fleur de sel.
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