Stuffed Pasta Shells with Jerusalem Artichoke Ragù

I love Jerusalem artichokes: they are rich in nutrients and very versatile in the kitchen.

Here I make them into a vegan ragù with sweet and peppery notes.

8 Jerusalem artichokes
2 small carrots
half a celery stalk
1 onion
20 giant pasta shells (conchiglioni)
extra virgin olive oil, salt, 2 bay leaves and black peppercorns

Peel the carrots and Jerusalem artichokes, slice the onion thinly and chop the carrot (you can also grate or blend it) and the celery. Put everything in a non-stick pan with 3 tablespoons of olive oil, the bay leaves and a pinch of salt. Cover and cook over low heat for 25 minutes, stirring every 5 minutes and adding half a glass of hot water if needed to keep the sauce moist. When the ragù is ready, set it aside on a plate, and in the same pan heat 4 tablespoons of olive oil with a bay leaf and the peppercorns, crushed in a mortar.

Meanwhile, bring a pot of salted water to the boil and cook the pasta shells. Drain them al dente and toss them briefly in the oil, bay leaf and pepper. Using kitchen tongs, fill each shell with the Jerusalem artichoke ragù and arrange them on plates over a little of the sauce. Allow 5 shells per person, dust with black pepper and serve.