Jerusalem Artichokes With Juniper Berries

Directions

1. 1. Scrub the artichokes thoroughly (but do not peel them see above) and blanch until barely tender which is, plunge them in fiercely-boiling salted water for about 5-8 min depending on size. Drain, put them back in the saucepan and run cool water over them for a few min and drain again.
2. Cut into thin slices and dry with kitchen paper.
3. 2. Heat the margarine in a large pan, add in the artichoke slices and saute/fry for 15 min, taking care to prevent sticking. Remove from heat, cover and set aside.
4. 3. Meanwhile, heat the rest of the margarine in another small saucepan.
5. Skin and freshly chop the onion, skin and crush the garlic and add in to the pan together with the juniper berries. Saute/fry for 10 min, taking care not to let the onion brown.
6. 4. Sprinkle the flour on while stirring continuously and continue cooking gently for a few min before adding the soya lowfat milk a little at a time until you have a thinnish sauce. Allow to simmer gently to mature flavours and cook the flour before removing from heat and seasoning to taste.
7. 5. Arrange the Jerusalem artichokes on a warmed serving dish, pour the juniper berry mix over them and serve.
8. NOTES : Jerusalem artichokes are so knobbly they can be a pain to clean, but use an old toothbrush and it's easier than cleaning your teeth. If you cannot get Jerusalem artichokes, or possibly just for variety, try this recipe with cauliflower, broccoli or possibly French beans instead. The delicate flavour of juniper berries will lift them all into the gourmet category. Allow 1 hour to prepare.