Serves 4
500g Jerusalem artichokes
2 tsp olive oil
25g butter
1 onion, roughly chopped
2 crushed garlic cloves
600ml chicken or vegetable stock
50ml double cream
1 tsp rosemary
1 tsp thyme
1 bay leaf
1 tsp smoked paprika
2 tbsp chopped hazelnuts
Granny smith apple
Squeeze of lemon juice
Salt and pepper
Method:
Scrub the artichokes well to remove any dirt or grit, cut larger ones in half and toss in olive oil and salt. Roast in the oven at 200/180 fan/Gas 7 for 40 minutes or until tender.
Meanwhile, sweat the onion and garlic over a low heat with the butter until soft. Add the herbs. Scoop out the insides of the roasted artichokes and add to the pan. Add the stock and simmer for 15 minutes. Add the cream. Allow to cool, check for seasoning, sieve and blend.
Reserve the skins and finely shred them, before tossing them in the smoked paprika and some salt and pepper. Fry in a little more butter with the chopped hazelnuts until nice and crispy.
Peel and chop the Granny Smith apple into tiny dice and squeeze over the lemon juice to stop it browning. Place a tablespoon of the apple in the base of the bowl and pour over the velouté with a topping of the crispy skin and nuts.
