[Jonajo]

I did a truly wonderful side dish using jerusalem artichokes as part of a lamb roast yesterday (together with a load of other veg fresh from allotment.):

I simply sweated the artichokes (peeled and roughly chopped) in some butter, seasoning, a chopped onion and a few cloves of chopped garlic for about 20 mins (lid on after about 10mins to keep the moisture in). Then added a splash of milk and simmered gently for another 5-10 mins until everything was soft. And then pureed it.

It was the most wonderful, smokey, tasty vegetable accompaniment to the roast.

Almost as lovely were the few roasted artichokes too, I had with the roast: made even lovelier by pouring over a little of of the lamb juice for the last 20 mins of the cooking period which added a lovely depth.

[compostqueen]

That sounds absolutely wonderful    I've got quite a few of them growing still so I might give that a whirl, I've only ever roased them before

[Jonajo]

yes do - I really cannot recommend that recipe highly enough. It would make a great accompaniment with fish, too.

I plan to make another batch later in the week as a "bed" for some pan-fried scallops: with some crispy bacon and roasted cauliflower 

[compostqueen]

I've got loads of cauli in the freezer now but none fresh unfortunately, the last lot having all blown    Still, it's great in a curry or soup 

Pan fried scallops! Slurp 

[Jonajo]

my caulis were pretty pitiful this year! got a few florets, and some to pick later in the week, but that is about it.

Yes, seafood barely gets more phenomenal than scallops for me...and  be with their coral, too.

[compostqueen]

I like any food that I can show to a hot pan for a minute or two and get something delicious on my plate with absolutely no work