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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 20th August 2008
Jeruslem Artichoke Pancakes
A vegetable treat lightens a dreary winter evening

How about this wonderful old-fashioned winter warmer dish?

I HAVE just come back from the bracing winds of Norfolk, which has well and truly blown away last year’s cobwebs.
Whilst striding across stubble fields with my dog I was entertained by huge tractors and trailers digging and sorting sugar beet and carrots in neighbouring fields which were then either driven off to a sugar refining factory or to a packing plant to prepare for consumption.
It was a fast and skilled operation working from 6.30am to 6.30pm with the largest trailers I have even seen. It really showed the hard labour that goes into getting fresh vegetables into our shops especially in these winter months.
I certainly feel that I have overdosed on meat in the past few weeks so here are two vegetable recipes that will not only give us carnivores a break but also please my vegetarian readers who are always hoping for more veggie recipes.

Jeruslem Artichoke Pancakes
When chatting in my shop about root vegetable recipes, James, one of my chefs, mentioned Jerusalem artichokes, which I have to admit I often forget about. They can be devils to peel but you can now buy larger roots that are not so knobbly so look around and pick carefully. This is a good starter or supper dish. Serve with chunky bread.

Serves 4
Four small beetroots, raw.
350g of potatoes, the mashing type.
350g of Jerusalem
75g of flour.
75ml of single cream.
Four eggs, separated.
One dessertspoon of Dijon mustard.
Salt and freshly ground black pepper.
A little oil.
Four handfuls of
salad leaves.
Some French dressing.
Four slices of goats cheese.

Cut the tops off the beetroot and then wash well. Boil in salted water for about half an hour depending on size and then leave to cool. Peel and chop the potatoes and Jerusalem artichokes and again boil in salted water until soft, about 20 minutes. Cut the potatoes small so that they take the same time to cook. Drain well and then mash.
In a bowl, mix the flour, cream, egg yolks, mustard and seasoning with a whisk and then add to the mash. Whisk the egg whites till stiff and then fold into the mixture. Wipe a large heavy based frying pan with kitchen roll dipped in oil.
Heat the pan and then using a serving spoon, spoon in dollops of the mixture to make rounds about 12cm across.
Cook until brown, about three minutes, and then turn over and repeat on other side. Keep pancakes warm.
Peel the beetroots with your hands (should come off easily when rubbed) and then slice.
To serve, mix the leaves in a little French dressing.
Put a warm pancake on each plate, top with slices of beetroot, salad leaves and finally the goats cheese slices or if crumbly then crumble over the top.

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