November is usually grey and dull, but today the first snow came! High time to harvest the last Jerusalem artichokes before the soil freezes. I dug up several kilos, so guess who’s cooking tonight. My best Root Veggie Soup, 6-8 servings 500 grams of carrots 500 grams of Jerusalem artichokes 2 large yellow onions 5 potatoes 2 garlic cloves 1 thumb size of fresh ginger 2 mL hot paprika powder 2 mL turmeric (for a nice yellow colour) 2 veggie stock cubes 10-12 dL water approx. 3 dL whipping cream juice from 1 lemon Peel all veggies. Cut in pieces. Put in a large pan, cover with water. Crumb the stock cubes and add the spices. Boil for 15-20 min. Mix in a blender. Add cream and taste with lemon juice. And yes, the spade has a beautiful pattern by William Morris.
0 Comments
Leave a Reply. |
AuthorSurface pattern designer who loves folk art, gardening and the good things in life. Archives
February 2018
Categories
All
|