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Jerusalem artichoke with winter savory & dukka recipe

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Adjust Servings:
1 Tbsp Olive Oil
1 oz (30 g) Butter
1 Onion , diced
1 large Garlic clove, finely chopped
1 lb 10 oz (750 g) Jerusalem Artichokes , peeled and diced
1 Potatoes (about 150g/5½ oz), peeled and diced
4¼ (1 litre) Vegetable Broth
2 fresh Bay leaves
a handful of winter Winter Savory sprigs, leaves picked and chopped (about 2 Tbsp)
Sea Salt
freshly ground Black Pepper
For the Dukka
1¼ oz (35 g) blanched Hazelnuts
1 tsp Cumin Seeds
2 tsp Coriander Seeds
1½ Tbsp Sesame Seeds
1½ tsp Sea Salt flakes

Jerusalem artichoke with winter savory & dukka recipe

  • Serves 4
  • Medium


  • For the Dukka



If you can’t find winter savory, Jerusalem artichokes love sage, too, but as savory is said to mitigate some of the more anti-social side effects of artichokes, it’s worth hunting it down. Try the local garden centre and plant up what’s left of it. Dukka, a gutsy Middle Eastern spice and nut mix, makes a great sprinkle for the top of the bowl. There will most likely (and probably intentionally) be too much: If so, dip flatbreads into oil, then into dukka to enjoy it Lebanese style.



Heat the oil and butter in a large saucepan set over low heat and add the onion and garlic. Sauté for a good 8 minutes or so until the onion is soft and translucent. Add the artichokes and potato and stir so they are coated in the oil, then add the stock, bay leaves and savory. Pop a lid on the pan and leave to simmer for about 20 minutes, or until the artichokes and potato are tender.


Meanwhile, make the dukka. Heat a small frying pan over medium heat, add the hazelnuts and dry fry for a few minutes, shaking the pan regularly, until golden brown and smelling toasty. Tip then onto a chopping board and roughly chop, then put them into a small bowl.


Add the cumin and coriander seeds to the pan and toast for a few minutes until smelling aromatic and the seeds are starting to pop. Tip them into a pestle and mortar and grind to a coarse mixture, then add them to the bowl with the hazelnuts.


Add the sesame seeds to the pan and toast those for 1 minute or so, until darkening slightly and smelling toasty. Tip them into the mortar too and grind them a little, but keep some whole. Tip the seeds into the bowl, add the salt and a good grind of black pepper, and mix everything together.


Once the vegetables are cooked, fish out the bay leaves and discard them. Transfer the soup to a blender (or use a stick blender) and blend until very smooth, adding a splash of water if you think it’s a bit thick. Quickly pulse in some salt and pepper, then taste and adjust the seasoning if needs be.


Pour the soup straight into 4 warmed bowls and top with a sprinkling of dukka to serve.


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