Local London community farm & VegBox scheme
A simple vegetarian pasta dish from chef Ceri Jones of sautéed Jerusalem artichoke served with spaghetti, hazelnut parsley pesto, and lots of grated Parmesan cheese. . Prep time: 10 mins… read more »
I learnt this recipe from the lovely people at Better Health Bakery in Haggerston. It’s a great one for this time of year when Jerusalem artichokes and kale are plentiful!… read more »
Jerusalem artichokes have a knobby appearance, similar to ginger, and vary in size and shape. Their flavour is slightly sweet and nutty, and their texture is crisp when raw… read more »
Serves: 4 servings Prep and Cooking: 40-45 mins Ingredients: 800g Jerusalem artichokes 2 large onions 2 apples Parsley From the cupboard: Butter 5 tablespoons cider vinegar 1.6 l milk 100g… read more »
Serves: 2-3 Prep and Cooking: 30 minutes Ingredients: 200g potatoes 350g artichokes 1 medium carrot 1 medium onion 100g kale 2-3 garlic cloves handful of parsley 2 medium apples From the… read more »
