Autumn potage with Jerusalem artichoke and orange
Did you know that potage is a French word? It originates from „potage“ which means thick soup.
While I was in France, I was surprised to learn how many English and Serbian words originate from the French language.
- 500 gr of Jerusalem artichokes
- 4 oranges and 1 orange peel
- 2 carrots
- 1 leek
- 400 ml of milk
- 15 gr of butter
- a bit of olive oil
- salt, pepper
- Clean and wash the artichokes. Cut them into lamellae.
- Clean and wash leek. Cut into thin strips (julienne) 10 cm long and 2 mm thick. Do the same with the carrot.
- Grate the orange crust and squeeze the juice from 3 oranges.
- Put the artichokes on warm butter and stew for 3 minutes. Add the juice from 3 oranges, orange peel, salt, white pepper, and cook for 15 minutes, that is, until the artichokes soften.
- If the oranges are a bit dry and don't have enough juice to cover the artichokes during cooking, you can add a bit of water or vegetable broth (or stock cube).
- Once the artichokes soften, you should drain them and put them in a blender. Keep the orange juice in which the artichokes cooked. Mix the artichokes with milk and add juice from cooking, if necessary, to make the right thickness for the potage. Check if it is spicy enough. Leave them aside.
- Pour a bit of olive oil into a pan and heat it well. Then, put in the thin strips of carrot and leek and stew them separately for 3 minutes (carrots) and 2 minutes (leek).
- Pour the potage with Jerusalem artichokes on your favorite plates. Put the julienne carrots and leek on top and decorate with parsley, or if you have, with truffle leaf.
- Enjoy 🙂
I have to admit that it has helped me a lot with learning French, which is not an easy language.
Potage is made in a similar way throughout the world, with several different vegetables. But it doesn’t always have to be that way.
This potage is only made with…
Jerusalem artichokes or sunroots or sunchokes or some other name – and there are many for this vegetable.
You can find them anywhere at the market, you just need to know how to make them.
They are actually really easy to make…
Jerusalem artichokes can be thermally processed in every way, baked, blanched, roasted, sauteed…made in a puree…or in a potage. You can also consume them fresh.
They go well with butter, cooking cream, garlic, lemon, nutmeg, olive oil.
The best combinations are:
Jerusalem artichokes – goat cheese – nut
Jerusalem artichokes – lemon – forest mushrooms
Jerusalem artichokes taste like nuts. And they are the most similar to potatoes and parsnip.
Before processing Jerusalem artichokes, they should be washed well and peeled.
Once you master the peeler and the bumps on the artichokes, there is nothing stopping you.
After that, everything is easy-peasy.
I peeled so many of them while I was working in Provance.
Potage with Jerusalem artichokes
You need a bit of butter, Jerusalem artichokes, orange, carrot, leek, and milk for this beauty.
Potage is made only from butter, milk, orange, and Jerusalem artichokes, and the rest garnish. If you ask me, The French are the masters of making miracles with regular vegetables. Italians, too. But, for me, the French are better with salty dishes, while Italians are better in the sweet department. But everything is a matter of taste, of course.
You need 30 minutes in total to make this Jerusalem artichokes potage, decorate it, and take photos of it.
The recipe is very simple, and it tastes so good that you must not miss out on it.