1 kg Jerusalem artichokes, peeled and cut into 4cm pieces
2 echalion shallots, finely sliced
2 dsp vegetable bouillon dissolved in 960ml boiling water
3 tbsp olive oil
2 cloves garlic, peeled
2 parsnips, peeled and cut into 2cm pieces
1 tbsp creme fraiche
Salt and white pepper
These colourful vegetables make a perfect accompaniment to any meat or fish. Because they are first boiled and then slowly baked in stock, they melt in the mouth and are full of flavour. If you have any left over chicken soup you can use that instead of the stock.
1.5 l chicken or vegetable stock
4 fresh beetroot
At this time of the year you can never have too many cholent recipes. This French/German version is sweetened with dried fruits. I have used peaches, apricots and pears but you can substitute them with figs, prunes and dates.
This is perfect for Chanucah tea as it captures the symbolic use of oil as an ingredient as well as being an ideal recipe for an afternoon snack. Olive oil makes dense, moist cakes and goes well with fruity flavours.
Preparation: 25 minutes
Cooking: 1 hour
60ml olive oil
225g caster sugar
5 eggs, separated
1 tbsp ground cinnamon
1 tsp bicarbonate of soda
The combination of earthy beetroot, salty feta and sweet dressing in this recipe makes a cleansing salad for your Chanucah table. The combination of purple, golden and candy-striped beetroot adds a wonderful colour contrast. If you cannot get hold of multi-coloured beetroots, the standard beetroot can be used to make a deeply purple salad. Chanucah’s golden olive oil is used in the dressing.