Jerusalem artichoke soup with caramelised shallots and roasted enoki mushrooms
Jerusalem artichokes strengthen your immune system, remove toxins from your body and are an excellen...
600g Carisma potatoes unpeeled, washed
Medium bunch (about 130g) rocket, ends trimmed, washed, dried
Freshly ground black pepper
1 tablespoon roughly chopped fresh continental parsley
2 tablespoons olive oil
1 tablespoon kalamata olive paste
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
Wash Carisma potatoes, chop into 1 cm cubes. Place cubed potatoes into hot (not boiling) water, then bring water to the boil. Cook for approximately 4 minutes until al dente. Potatoes should be firm but cooked through. Drain and cool.
Meanwhile, to make olive vinaigrette, use a fork to whisk together the olive oil, kalamata olive paste, vinegar and mustard in a small bowl until well combined.
Add rocket and olive vinaigrette, and gently toss until well combined. Taste and season with salt and pepper.
Sprinkle with chopped parsley and serve immediately.
Depending on your cooking method and technique the level of GI may vary.
Recipe and photo compliments of Mitolo Group. For more Carisma potato recipes go to www.carismapotatoes.com.au
What with all those feasts and parties over the festive season, post-Christmas weight gain is pretty inevitable, right? Wrong, says glycemic index (GI) specialist Dr Alan Barclay, who insists that you can have your turkey and eat it, too. All you need to do is swap high GI foods for healthy low GI alternatives (like this one), and voila – delicious festive dining minus the unwanted weight gain.
To find out more about low GI eating, go to www.gisymbol.com.au
Credits: Mitolo Group