The earthy flavour of the Jerusalem artichoke is the perfect pairing with the sweet taste of carrots.
Get ready for some kos with this delicious and nourishing recipe!
(Makes 4 portions)
1 tbsp olive oil
400 g Jerusalem artichoke
1 piece of fresh ginger, approx. thumb size
3 cloves garlic
Juice of ½ lemon
1 tsp salt
1/2 tsp ground pepper
1 litre vegetable stock (diluted)
2 Jerusalem artichokes
2 tbsp olive oil
1 tbsp fresh parsley
1. Finely chop the onion. Heat the oil in a wide pot and sauté the onion until it is soft and translucent.
2. Wash (scrub) the Jerusalem artichokes thoroughly and chop into pieces. It is not necessary to peel them. Peel the carrots, ginger, and garlic and chop into medium size pieces.
3. Put everything into the pot and sauté thoroughly for several minutes. Add vegetable stock. Bring to the boil, lower the heat and allow the soup to simmer for 15-20 minutes, or until the vegetables are completely soft.
4. Blitz the soup with a hand mixer or blender until completely smooth. Add lemon, salt, and pepper to taste. Add a little water if the soup is too thick.
1. Slice artichoke and carrot into as thin slices as possible, using a cheese slicer or mandoline slicer. Dry the slices thoroughly with paper towel.
2. Heat the oil in a frying pan with tall sides. Add the vegetable slices and fry for a couple of minutes per side, until golden brown. Place them on paper towel to remove excess fat.
Serve the soup topped with fried vegetables in deep bowls. Garnish with a little chopped parsley.
The long sunny days and the cool climate in Norway, make the perfect conditions for growing crisp, sweet carrots.
The carrots are sweeter the further north in the country they're grown!
Purchase carrots and other locally grown produce at one of Norway's many quaint farm shops.
Get the ultimate experience with a traditional Norwegian farm stay.
Unwind and enjoy fresh local food.
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