Recipes — Horseradish RSS



Jerusalem Artichoke, Walnut and Horseradish Soup with Parsely and Lemon Pesto

Peel and cut 300g of Jerusalem Artichokes into 3x3cm chunks. Run your fingers along two sprigs of rosemary and sprinkle the leaves over the artichokes. Drizzle over 1tbsp of olive oil and toss to coat evenly. Roast in a preheated oven at 200˚C for 20-25 mins until golden at the edges. Meanwhile, fry half a large onion in a knob of butter until golden and then add 100g of chopped walnuts and a peeled, diced potato before covering with 600ml of vegetable stock and simmering with the lid on for 20 minutes. Make the pesto by combining a generous handful of parsley, the zest of one lemon, 50g of walnuts and 2tbsp of oil and blitzing in a processor (if...

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