Outdoor recipe: Jerusalem artichoke soup with sweet potato patties

Ingredients
500 g Jerusalem artichokes
100 g celery
50 g leek
1 onion
1 clove of garlic
2 tbsp white flour
600 ml vegetable broth
50 ml cream (or vegan alternative)
2 tbsp Holl rapeseed oil (or other heatable oil)
Salt & pepper

Preparation
First wash and peel the vegetables. Then cut the Jerusalem artichokes, celery and leek into fine cubes (brunoise). Chop the onion and garlic very finely – if you like, you can prepare these at home. Sauté the sliced Jerusalem artichokes with a little oil in a pan for two minutes. Add the remaining vegetables and continue to steam for about five minutes. Dust with white flour, stir briefly and remove from the heat for two minutes. At the same time, heat the vegetable broth separately and then add it to the soup. Leave the soup to simmer for a little over an hour. Season to taste and add the cream or vegan alternative to finish.

Tip
If the Jerusalem artichokes are pre-cut (no more than a day ahead) and are not used immediately, they are best stored refrigerated in a tight container with a little lemon water.

Ingredients
360 g rolled oats
280 g white flour
300 ml milk/oat milk
1 kg cooked sweet potatoes
1 tsp Herbamare
1 tsp Delhi curry
1 tsp garam masala
2 tbsp rapeseed oil
Salt & pepper

Preparation
Mix the milk and rolled oats together the day before and let the mixture steep in a cool place or in the refrigerator. The next day, add the flour, spices and salt and stir into a batter. Meanwhile, place the sweet potatoes in the embers whole (important: no direct flames) for around 40 minutes, turning frequently. Allow to cool briefly and peel away any charred skin with a knife. Now grate the sweet potatoes into the batter and mix everything together. Form the mixture into balls with a ladle and fry them on both sides in a pan with heated oil for about four minutes.

Tip
The cooking time varies depending on the thickness of the sweet potatoes and the heat. It’s best to check after 30 minutes whether the potatoes are cooked through.

Cooking without fire? Then you can either bake the sweet potatoes in the oven or cook them until soft in a pressure cooker or bain-marie and use them later.