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    Roast Jerusalem Artichoke Veloute

    Roast Jerusalem Artichoke Veloute

    Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

    Ingredients:

    • 1kg Jerusalem artichoke washed
    • 2 sprig thyme
    • 4 clove garlic
    • 50ml olive oil
    • 1 large onion
    • ½ leek
    • 500ml milk
    • 1lt cream


    Method:

    – Roast artichoke in foil with garlic, thyme and olive oil for 30 min until soft.
    – Sauté onion and leek until soft.
    – Add roasted artichoke and sauté for 2 min over moderate heat.
    – Add milk and cream and bring to the boil.
    – Turn down and simmer for 20 minutes.
    – Blend, strain and serve.