Jerusalem Artichokes (Soup, and Roasted with Garlic)

We could not locate the Jerusalem artichokes a few weeks back so made that a makeup week. Finally secured, we tested both of Dorie's recipes from "Around My French Table" this week. 

Roasted Jerusalem Artichokes with Garlic

Per Nana~

After checking a few supermarkets in the area searching for the 

Jerusalem artichokes with no luck, Tricia was able to locate them 

at her local farmer's market. 

Unfortunately, there really isn't too much to be said for this vegetable. 

It does not have much flavor so I tried to spice it up a bit.  It went well 

with the slices of garlic and looked nice when roasted, but I really did not 

care for the vegetable.  I look forward to seeing how it does in the soup

 recipe but on it's own it did not impress. 

Per Tricia~

I was very excited to try this veggie, given all the hoopla about locating them.

 Frankly I didn't think a roasted veggie with garlic could actually

 go wrong,but this one proved otherwise. Big time. 

While I didn't mind the adventure of procuring the "sunchokes", I did find the 

novelty wore off when I tried to peel the bumpy, awkwardly shaped little things. 

( I also decided the skin would be just fine roasted....)

Overall, I found the results to be extremely bland, even after roasting with garlic. 

I enjoy other "bland" foods such as rice or potatoes, but the Jerusalem artichokes

 did not have any redeeming qualities in my book. Hubby tasted one and called it

 a loss and my son would not take a bite. Ironically, the toughest ingredient

 to find recently ....ended up in the garbage disposal. The recipe was simple enough

 but if you don't care for the star ingredient, it just doesn't matter.

At least we learned what this "new to us" veggie was all about.  

And to double check the next time we reach for fresh ginger.......

Jerusalem Artichoke Soup

Per Nana~

This week's recipe for Jerusalem artichoke soup is the second time

 in a month that we have used this vegetable.  When we first roasted it

 with sliced garlic I did not care for it but I was hoping that when we 

prepared the soup, adding leeks and onions and then cooking it in

 broth would improve it. Unfortunately, it did not. 

I found the end result extremely bland.  

Rather than use the parsley coulis, I decided to add some Parmesan

 cheese on top and a bit of chopped parsley.  I am sorry to say that this 

recipe did not go over "big" in our house. 

Per Tricia~

"Fool me once, shame on you. Fool me twice, shame on me". 

So goes the old saying and that is exactly what went through my mind

 this week when we hit round two for Jerusalem artichokes.

I made the executive decision to sub potatoes and create a soup that had

 a chance of my family eating it. We have enjoyed all of the soups from

 this cookbook and this one, sans the sunchokes, was no exception.  

Potatoes and leeks are a well known combo and given the chill that has 

hit the air, I doubled the recipe and was glad I did. We all enjoyed it and

 I know I will be reaching for this book when I want to make a soup even 

if I don't have the exact items called for- as usual Dorie provides

 a roadmap and liberal allowance for creativity.

Happy French Friday ~