Roast Jerusalem Artichoke Veloute

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


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


– 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.

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