Method

• Heat the olive oil in a heavy saucepan and saute the shallots until translucent.
• Add the garlic and saute for one more minute, continually stirring.
• Add the Jerusalem artichokes and parsnips, and saute for a few minutes over a gentle heat.
• Add the stock gradually to just cover the vegetables — you may not need all of it as Jerusalem artichokes are watery when cooked — then bring to the boil.
• Season, cover and cook for 30 minutes over a low heat until the artichokes and parsnips are very tender.
• Use a slotted spoon to put the vegetables in a food processor or blender. Add some but not all the cooking liquid. Blend and then add more liquid to get the right flavour and consistency.
• Add the creme fraiche, taste and season.
• For the garnish: pre-heat the oil in a medium deep saucepan — the oil should only come halfway up the pan.
• Drop in a few parsnip slices and as soon as the vegetable crisp and start to change colour remove from the hot oil using a metal slotted-spoon.
• Place on kitchen paper and sprinkle with sea salt, and repeat with the remaining parsnips in batches.

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