Jerusalem artichokes are not always easy to find in normal grocery stores, however in the spring or fall time they are available in heath food stores.
I like to precook them alone with a pinch of hing to release some of their gas forming properties. Their sweet taste and their light potato texture will conquer your delicate palate.
High in potassium and low in sodium, Jerusalem artichokes help regulate bowel movements. You can also eat Jerusalem artichokes freshly picked and raw, American Indian style - bite into it, just like a radish. They can also be grated and served in a salad with your favorite salad dressing.
3/4 cup carrot, peeled and diced
1/2 cup Jerusalem artichoke, peeled and diced
1/2 cup celery, diced
2 cups vegetable stock
Salt to taste
1/8 tbsp fresh ground black pepper (optional)
1/4 tbsp cumin powder
1 small bay leaf
1 tbsp ghee
1 tbsp chopped parsley
Heat the ghee in a pot.
Add the bay leaf, cumin and diced vegetables and stir-fry for about 3-4 minutes.
Add the vegetable stock and bring to a boil.
Turn heat down and simmer covered for about 20 minutes, until vegetables are tender.
Add salt and pepper (if using) and turn off heat.
Discard the bay leaf and the whole clove.
Blend the soup to a smooth puree in a blender.
Return the soup to the stove and heat through again without letting it boil.
Garnish with the chopped parsley and serve immediately.