Yesterday, I was kindly given a half Kilo of Jerusalem artichokes by my friends at de Hortus Botanicus, Amsterdam. After seeking inspiration in The River Cottage Cookbook and Jekka’s Herb Cookbook, I concocted this simple and tasty recipe using fresh Winter Savory (the mystery herb I purchased in France recently) and dried Herbes de Provence. We enjoyed it as an accompaniment to white fish, just a few hours after the Jerusalem artichokes were dug up.
You may well be thinking that this recipe will cause some unwelcome digestive effects! Both Jerusalem artichokes and Brussels sprouts are currently in season but both have a reputation for causing flatulence. However the addition of fresh Winter Savory (Satureja montana) aids and stimulates digestion, helping to prevent flatulence and it enhances the flavour to this side dish. The Herbes de Provence mix I used also contains plenty of Winter Savory (26%). The Dutch name for Winter Savory is Bonekruid, literally bean herb. Perhaps this pertains to it’s ability to aid the digestion of legumes? Jekka’s Herb Cookbook contains a recipe for broad beans with Summer Savory, I must try it.
Creamed Savory Jerusalem artichokes & sprouts
(Serves 3-4 as a side dish)
500g Jerusalem artichokes
250g Brussels sprouts
4 tbsp creme fraiche
1 tsp finely chopped fresh Winter Savory
1 tsp dried Herbes de Provence
50g grated Cheddar cheese or Goudse jonge belegen cheese
Freshly ground salt and pepper to taste
- Peel and roughly chop the Jerusalem artichokes and sprouts. Simmer in a little water for about 5 minutes, until the sprouts have softened and the artichokes are thoroughly cooked.
- Drain the vegetables before adding the dried herbs, chopped fresh herbs and creme fraiche. Stir well and mash lightly.
- Add the grated cheese before warming through on a low heat for a couple of minutes.
- Add salt and pepper to taste, serve warm.