We’re almost halfway through February, a short but (bitter)sweet month. It’s always been a happy time for me because it’s when I celebrate my birthday and it’s one step closer to the beginning of spring. By the end of February, it’ll be almost six o’clock before it gets dark, and just a month later, the clocks go forward and we’ll say hello to British Summer Time.
It might be a small and dark month, but its fruits (and vegetable) are handsome; ‘tis the season of blood oranges, purple sprouting broccoli and Jerusalem artichokes.
I’m pretty passionate about eating seasonally when possible because it’s tastier, better for the environment, and it’s often cheaper as well. Head to your local market (or even supermarket) and you’ll find local home-grown fruit and veg at a very reasonable price.
Back to those Jersusalem artichokes. These knobbly brown roots might not look very jolly, but they’re sweetly mellow and incredibly versatile. They’re not actually artichokes, but a type of sunflower, hence the name which is derived from girasole, the Italian word for those sunny shoots.
Jerusalem artichokes contain vitamin C, phosphorus and potassium, and are a good source of iron. They’re also very rich in inulin, a carbohydrate linked with good intestinal health due to its prebiotic properties.
You can eat them raw in a salad (try pairing them with apple or beetroot) or roast them like potatoes. Last week, I roasted them and made them into a light but velvety soup. The lemon adds a lovely bit of zing and you could add spinach if you wanted a bit of extra vitamin C.
Roasted Jerusalem artichoke and lemon soup
400-500g Jerusalem artichokes, peeled and roughly sliced
2 unwaxed lemons
1 medium onion, peeled and finely diced
500ml hot vegetable stock
Salt and pepper
Fresh basil leaves, roughly torn
Preheat the oven to 200C. Put the sliced artichokes into a large oven dish and pour over a generous glug of olive oil. Squeeze over the juice from the lemon halves then add them to the dish, and season. Place the dish on the top shelf of the oven and roast for about 45-50 minutes.
When cooked, remove from the oven and set aside. Heat some oil in a large pan and fry the onion for 5 minutes. Pour in the roasted artichokes and lemons (use a little boiling water to loosen the juices from the dish and use these as well) and cook for another 5 minutes. Pour over the hot stock, season, and bring to the boil. Reduce to a simmer, cover with a lid and then cook for another 10 minutes. Turn off the heat, remove the lemon halves from the pan and add the basil leaves, then blend with a hand blender. Serve with bread and a drizzle of extra virgin olive oil.