The planet is our home; we need to be more responsible. Here's what I do.
One of our most prolific, low effort, permanent crops is the Jerusalem artichoke. I keep trying to get rid of them but they continue to thrive.
I wrote about them the other day. It’s a curious vegetable. Neither real artichoke nor from Jerusalem.
It has a wicked side effect too. It creates a lot of wind. There’s an antidote called Bonen kruid that we’ve used a couple of times.
But the proof is in the pudding or should that be soufflé?
I rely on a really solid vegetarian cookbook. It’s from Cranks which can only be described as a UK vegetarian institution. This restaurant group was particularly significant in the sixties and seventies and I think it was the first veggie restaurant I’ve ever ate in.
Now I think their cook books are more well known as the restaurants has limited success eventually.
Even still when it comes to Jerusalem artichokes this was the book for me.
The photo coming out of the oven is a bit blurred. I used corn flour instead of wheat flour and polenta instead of bread crumbs and soya milk instead of regular milk. I don’t give the recipe as its it my own by there’s a similar one here.
But it dished up well.
The soufflé was light and fluffy and Rose pretty well. It was tasty with the additional summer savoury and only time will tell if it has been a success.
a blog by a multilingual expat-since-birth, linguist, researcher, mum of three, living in the Netherlands and writing about bilingualism, multiculturalism, parenting abroad, international life...