Now that winter darkness is almost at its fullest strenght, I much appreciate the comforting and warming qualities of local root-vegetables like parsnip, carrot, suede and Jerusalem artichoke.
Lately, I have grown quite fond of the latter and have been using them quite frequently in my cooking. Peeling them is a bit tricky, but their nutty taste is definitively rewarding and worth the relative trouble.
The idea behind this recipe is quite simple: artichoke and beans are mashed together and mixed with spices and 3 tbsp of glutenfree flour. The mix is formed into patties and baked in a pan with oil and or/butter. The patties are served with lingon berries and a fresh salad of greens in what could be described as a simple and happy vegeterian ending.
- 500 g Jerusalem artichokes
- 110 g cooked white beans
- 3 tbsp buckwheat, durra, or other glutenfree flour
- salt, black ground pepper
- some drops of lemon
- 1 pinch of dry salvia
- a handful of finely chopped parsley
- 1 tbsp oil
- Peel the Jerusalem artichokes, cut them in smaller pieces, place them in a pot and add enough cold water just to cover them
- Boil until tender, but do not overcook
- Remove the water and keep it aside
- Let the artichokes cool
- Drain a pack of white beans (approx 100 g), place them on a plate and mash them
- Add the Jerusalem artichokes and continue mashing
- Finely chop parsley until you've got a handful and add to the mix
- Add salt, pepper, nutmeg, some drops of lemon juice, the olive oil, and the pinch of salvia
- Add the 3 tbsp flour and mix well
- Heat up a skillet with some oil and/or butter
- Form patties and place them on the hot surface
- Bake on medium-high heat for 4-5 min on each side, careful not to burn them
- Serve directly with lingonberries and a green salad of your choice