Jerusalem Artichoke And Chestnut Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

JERUSALEM ARTICHOKE GRATIN



Jerusalem Artichoke Gratin image

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 12

1 pound Jerusalem artichokes, peeled and sliced 1/4-inch-thick and reserved in cold water until ready to use
3 cups milk
8 ounces creme fraiche
2 tablespoons freshly squeezed lemon juice
1 cup grated Gruyere cheese
1 tablespoon minced fresh thyme
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 pound Yukon gold potatoes, peeled and sliced 1/4-inch-thick
5 ounces shallots, peeled and sliced thinly
5 ounces peeled chestnuts, halved lengthwise
4 slices white bread, lightly toasted, crusts removed, and torn into small bits (to make 1 to 1 1/4 cups)

Steps:

  • In a large saucepan, combine Jerusalem artichokes and milk. Bring to a boil, and reduce to a simmer, and cook for 10 minutes. Drain, reserving 3/4 cups of the milk.
  • Preheat oven to 450 degrees. In a medium bowl, whisk creme fraiche, reserved milk, lemon juice, 1/4 cup Gruyere, thyme, salt, and pepper. Add artichokes, potatoes, chestnuts, shallots; gently mix to combine. Transfer to a 6-cup shallow baking dish, and cover tightly with parchment-lined aluminum foil. Place on a rimmed baking sheet, and bake until artichokes are tender, about 1 hour. Remove foil, and sprinkle with breadcrumbs and remaining 3/4 cup cheese. Bake, uncovered, until golden brown, 8 to 10 minutes. Serve warm.

JERUSALEM ARTICHOKE AND CHESTNUT GRATIN



Jerusalem Artichoke and Chestnut Gratin image

Jerusalem artichokes harmonize well with other autumnal ingredients, as in this gratin of sunchokes, chestnuts, and Yukon gold potatoes that's thickened with creme fraiche and Gruyere.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 12

1 pound Jerusalem artichokes (about 10 small), peeled, sliced 1/4 inch thick, and reserved in cold water (drain and pat dry before using)
3 cups milk
8 ounces creme fraiche
2 tablespoons freshly squeezed lemon juice
1 cup grated Gruyere cheese (4 ounces)
1 tablespoon minced fresh thyme
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/2 pound Yukon gold potatoes, peeled and sliced 1/4 inch thick
5 ounces shallots (about 4), thinly sliced
5 ounces jarred or vacuum-packed peeled chestnuts, halved lengthwise
4 slices white bread, trimmed of crusts, lightly toasted and torn into small pieces

Steps:

  • Preheat oven to 450 degrees. In a large saucepan, bring artichokes and milk just to a boil. Reduce heat; simmer until crisp-tender, about 10 minutes. Drain in a colander set over a bowl; reserve 3/4 cup milk.
  • In a large bowl, whisk reserved milk with creme fraiche, lemon juice, 1/4 cup cheese, thyme, salt, and pepper. Add artichokes, potatoes, shallots, and chestnuts; stir to combine.
  • Pour mixture into a 1 1/2-quart gratin dish; cover tightly with foil. Bake on a baking sheet until artichokes are tender when pierced, about 1 hour. Remove foil; sprinkle top of gratin with bread pieces and remaining 3/4 cup cheese. Continue baking, uncovered, until golden brown, 8 to 10 minutes more. Serve warm.

JERUSALEM ARTICHOKE GRATIN



Jerusalem Artichoke Gratin image

Provided by Regina Schrambling

Categories     dinner, casseroles, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 pound Jerusalem artichokes
1 cup milk
Butter for pan
1/2 cup heavy cream
1 garlic clove, halved
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt, or to taste
White pepper to taste
1/2 cup grated Gruyére

Steps:

  • Heat oven to 375 degrees. Scrub Jerusalem artichokes, and slice 1/4 inch thick. Bring milk and 1 cup water to a boil. Reduce to a simmer, add slices, and cook until tender but crisp, 8 minutes. Drain, and arrange in a buttered baking dish.
  • In a small saucepan, bring cream, garlic, nutmeg, salt and pepper to a boil. Remove garlic, and pour mixture evenly over artichokes. Sprinkle with cheese. Bake in upper level of oven until bubbling and lightly browned, about 20 minutes.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 21 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 451 milligrams, Sugar 15 grams, TransFat 0 grams

JERUSALEM ARTICHOKE AND CHESTNUT GRATIN



Jerusalem Artichoke and Chestnut Gratin image

Categories     Bread     Bake     Artichoke     Jerusalem Artichoke     Chestnut     Simmer     Boil

Yield serves 6 to 8

Number Of Ingredients 12

1 pound Jerusalem artichokes (about 10 small), peeled, sliced 1/4 inch thick, and reserved in cold water (drain and pat dry before using)
3 cups milk
8 ounces crème fraîche
2 tablespoons fresh lemon juice
1 cup grated Gruyère cheese (4 ounces)
1 tablespoon minced fresh thyme
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
5 ounces shallots (about 4), thinly sliced
5 ounces jarred or vacuum-packed peeled chestnuts, halved lengthwise
4 slices white bread, trimmed of crusts, lightly toasted and torn into small pieces

Steps:

  • Preheat the oven to 450°F. In a large saucepan, bring the artichokes and milk just to a boil. Reduce heat; simmer until artichokes are crisp-tender, about 10 minutes. Drain in a colander set over a bowl; reserve 3/4 cup milk.
  • In a large bowl, whisk the reserved milk with the crème fraîche, lemon juice, 1/4 cup cheese, thyme, salt, and pepper. Add the artichokes, potatoes, shallots, and chestnuts; stir to combine.
  • Pour the mixture into a 1 1/2-quart gratin dish; cover tightly with foil. Bake on a baking sheet until the artichokes are tender when pierced, about 1 hour. Remove the foil; sprinkle the top of the gratin with the bread pieces and remaining 3/4 cup cheese. Continue baking, uncovered, until golden brown, 8 to 10 minutes more. Serve warm.

JERUSALEM ARTICHOKE GRATIN



Jerusalem Artichoke Gratin image

Jerusalem artichokes also known as Sunchokes, are awkward-looking tubers even bumpier than fresh ginger. The flavor is much like a regular artichoke, though they are not related they are sweeter and a little starchier. They taste a little smokey and retain a crispness when cooked, if not overcooked. They cook very quickly, so be careful not to turn them to mush. The recipe calls for peeling them, though I just scrub them as the tender brown skin is edible. They make a good appetizer, are good raw in salads. NOTE; Since I posted and made this recipe "Uncle Bill" Bill Anatooskin has also made the recipe. He made it for a group of about 20 people,He said they DEVOURED every morsel and looked for more. Many had never eaten Jerusalem Artichokes. He e-mailed me the changes that he made, I made some changes to when making the recipe. So I combined the changes. We hope that you enjoy the artichokes.

Provided by Barb G.

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb jerusalem artichoke (Sunchokes)
4 tablespoons butter, melted
salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper, fresh ground
1/4 cup onion, finely chopped (optional)
1/4 cup green onion, finely chopped (optional)
1/2 cup parmigiano-reggiano cheese (or more) or 1/2 cup padano cheese (or more)

Steps:

  • Scrub the sunchokes and slice into 1/4 thick slices.
  • In a 13-inch-x-9-inch a baking dish, add melted butter.
  • Arrange the sliced chokes in casserole so that they overlap slightly.
  • Sprinkle with salt, black pepper and garlic powder.
  • If Using: Mix together onions & green onions; sprinkle over chokes.
  • Sprinkle with Parmeasn chesse.
  • Bake in a preheated 400 degree oven for about 18 to 20 minutes or until light golden crust begins to form on top.
  • Remove from from oven, cover with release foil and let set for about 5 minutes before serving.
  • The Jerusalem Artichokes should be slightly crunchy.

JERUSALEM ARTICHOKES OR SUN CHOKES AU GRATIN (TOPINAMBOURS AU GRATIN)



Jerusalem Artichokes or Sun Chokes Au Gratin (Topinambours Au Gratin) image

Provided by Craig Claiborne

Categories     dinner, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

1 pound Jerusalem artichokes, 8 to 10
Salt to taste, if desired
4 tablespoons butter
4 tablespoons flour
1 1/2 cups milk
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely chopped onion
1/4 cup heavy cream
Pinch of cayenne pepper
1 cup grated Swiss or Gruyere cheese
1 egg yolk

Steps:

  • Preheat the broiler.
  • Using a small regular or swivel-bladed paring knife, peel the artichokes. If the artichokes are very large, cut them in half. Ideally, the artichokes or pieces of artichoke should be of uniform size or the size of the smallest whole artichoke.
  • Put the artichokes in a saucepan. Add cold water to cover and salt to taste. Bring to the boil. Let simmer about 10 to 15 minutes or until tender but still a little crisp. Drain well.
  • Meanwhile, melt three tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add salt, pepper and nutmeg.
  • Cut the hot artichokes into not-too-small bite-size cubes or wedges. There should be about two cups.
  • Heat one tablespoon of butter in a saucepan and add the onion. Cook until wilted. Add the artichoke pieces, cream and cayenne. Bring to a boil and add the white sauce. Blend well. Bring to a simmer. Add three-quarters cup of the grated cheese and stir until melted. Add the egg yolk and let simmer about 15 seconds.
  • Pour and scrape the mixture into a baking dish. Sprinkle with the remaining cheese.
  • Place under the broiler and let stand until bubbling and nicely glazed on top.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 441 milligrams, Sugar 11 grams, TransFat 0 grams

SMOKED HADDOCK & JERUSALEM ARTICHOKE GRATIN



Smoked haddock & Jerusalem artichoke gratin image

This fish bake is a flavoursome warmer and uses dense Jerusalem artichokes in place of potatoes

Provided by Gerard Baker

Categories     Dinner, Main course

Time 1h35m

Yield Serves 4 as a starter

Number Of Ingredients 9

800g Jerusalem artichoke
squeeze lemon juice
25g unsalted butter , plus extra for dotting
5 shallots , finely sliced
2 bay leaves
1 large thyme sprig, leaves picked
250ml double cream
350g smoked haddock , skinned and cut into 2cm cubes
25g white breadcrumb

Steps:

  • Peel the artichokes carefully with a sharp knife or peeler, cut them into 2cm chunks, then place into a bowl of cold water with the lemon juice to prevent discolouring.
  • Place a large saucepan over a medium heat and add the butter. When it begins to sizzle, add the shallots and a pinch of salt. Stir the shallots to coat them with the butter and cook for 5 mins until they begin to soften. Add the bay and thyme leaves and drained artichokes, then stir to mix them all together.
  • Add 200ml water to the pan, bring the mixture to a simmer, then reduce the heat and cover so that the artichokes cook gently for about 10-12 mins. When they are beginning to soften, add the cream, bring to a simmer again and cook until the sauce is reduced slightly and the artichokes are tender. Season the mixture with a little pepper, then remove from the heat and discard the bay leaves. At this point, you can chill the mixture, and finish the dish when you are ready. It will keep happily in the fridge for a few hrs.
  • Heat oven to 200C/180C fan/gas 6. Place the smoked haddock cubes in a gratin dish big enough to hold them in a single layer. Pour over the artichokes and sauce, spreading the mixture out evenly. Top with breadcrumbs and a few small dots of butter. Place the gratin dish on a baking sheet and bake for 30 mins, until the top is golden brown and bubbling.

Nutrition Facts : Calories 531 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium

JERUSALEM ARTICHOKE AND SAGE GRATIN



Jerusalem Artichoke and Sage Gratin image

Categories     Side     Bake     Sauté     Thanksgiving     Vegetarian     Parmesan     Jerusalem Artichoke     Fall     Chill     Sage     Gourmet

Yield Serves 8

Number Of Ingredients 12

4 pounds Jerusalem artichokes
2 cups milk
5 tablespoons unsalted butter
1 large onion, chopped
2 garlic cloves, minced
3 tablespoons chopped fresh sage leaves
1/2 cup freshly grated Parmesan cheese
2 1/2 cups fresh bread crumbs
For fried sage leaves:
olive oil for frying
12 whole fresh sage leaves
coarse salt for sprinkling

Steps:

  • Peel Jerusalem artichokes and cut into 1-inch pieces. In a stainless-steel or enameled saucepan combine artichokes, milk, and enough water to cover artichokes by 1 inch and simmer until tender, about 30 minutes. (Milk will help prevent artichokes from discoloring.) While artichokes are cooking, in a large skillet heat 2 tablespoons butter over moderately high heat until foam subsides and sauté onion, garlic, and 1 tablespoon sage until onion is golden, about minutes.
  • Preheat oven to 425° F.
  • Drain artichokes and in a food processor pulse with onion mixture and Parmesan until smooth. Spoon purée into a 2-quart buttered gratin dish. In large skillet melt remaining 3 tablespoons butter over moderate heat and sauté bread crumbs with remaining 2 tablespoons sage until golden, about 5 minutes. Season bread crumbs with salt and pepper and sprinkle evenly over purée. Gratin may be prepared up to this point 2 days ahead and chilled covered.
  • Bake gratin in middle of oven until hot and bread crumbs are a shade darker, about 20 minutes, and garnish with fried sage leaves.
  • To make fried sage leaves:
  • In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.

More about "jerusalem artichoke and chestnut gratin recipes"

JERUSALEM ARTICHOKES AND POTATO AU GRATIN RECIPE - COOKING …
Preheat the oven to 400 degrees F. Place the Jerusalem artichokes and potatoes in a mixing bowl and season with the salt, black pepper, and cayenne. Mix in 2 tablespoons of the olive oil and toss to coat. Butter the bottom and sides of a 2 quart baking dish. Put half of the artichoke-potato mixture in the bottom of the pan, then sprinkle with 1 ...
From cookingchanneltv.com


JERUSALEM ARTICHOKE RECIPES | BBC GOOD FOOD
Lemon roast guinea fowl with Jerusalem artichokes. A star rating of 5 out of 5. 2 ratings. Poach the guinea fowl before you roast it to keep the bird nice and juicy. Add the artichokes to the roasting tin, too, and they'll soak up the lovely juices.
From bbcgoodfood.com


BEST JERUSALEM ARTICHOKE AND BUTTERNUT SQUASH GRATIN RECIPES
2002-12-18 Step 9. Start layering the gratin and remember to season the layers as you go with salt and pepper. Step 10. Place half the slices of artichokes evenly in the bottom of the baking dish. Step 11. Layer on top with even layers of half the onions, then half the green onions, 1 tbsp of herbes de Provence and and half of the thin rounds of butternut ...
From foodnetwork.ca


JERUSALEM ARTICHOKE AND SWEET POTATO GRATIN RECIPE - FOOD & WINE
Step 3. Melt the remaining 1 teaspoon of butter in the skillet and add the bread crumbs. Cook, stirring, until coated and lightly browned. Transfer the crumbs to a …
From foodandwine.com


JERUSALEM ARTICHOKE GRATIN | RICARDO
Ingredients. 2 cups (500 ml) 35% cream; 1 egg, lightly beaten; 1 shallot, finely chopped; 1 garlic clove, finely chopped; 1/4 tsp ground nutmeg
From ricardocuisine.com


8 JERUSALEM ARTICHOKE RECIPES | OLIVEMAGAZINE
2022-04-24 Jerusalem artichokes and potatoes boulangère. A classic boulangere is sliced potatoes, onions and stock, baked until tender - think a healthier version of dauphinoise. This recipe uses seasonal Jerusalem artichokes as well to give it that little extra something.
From olivemagazine.com


JERUSALEM ARTICHOKE GRATIN - WAITROSE
Drain, cool a little, then cut into bitesized pieces. In a bowl, mix the artichokes with the cream, mustard and salad onions; season and set aside. 2 While the beef sauce is reducing, turn the oven up to 200°C, gas mark 6. Arrange the mixture in an ovenproof dish, then cover with the cheese. Bake for 15-20 minutes until golden and gooey.
From waitrose.com


JERUSALEM ARTICHOKE, LEEK AND CHESTNUT PIE - THE MINDFUL FORK
2022-02-20 The Jerusalem Artichoke is not actually an artichoke but a member of the sunflower family. It looks nothing like an artichoke but is actually a dark brown, lumpy looking tuber. It also does not originate in Jerusalem, its name comes from the Spanish and Italian word, girasol/girasole, which means sunflower! The word artichoke was used to describe these root …
From themindfulfork.com


9 JERUSALEM ARTICHOKE RECIPES TO TRY FOR DINNER TONIGHT
2020-06-25 Yes, Jerusalem artichokes are very good for you! They are high in fiber, which helps keep you full and keep the digestive system regular. Jerusalem artichokes are also high in iron, potassium, magnesium, and have a little vitamin B-6. Jerusalem artichokes have a little protein (3 grams per cup), and no fat.
From babaganosh.org


JERUSALEM ARTICHOKE GRATIN RECIPE - DELISH
2010-11-22 Directions. In a large saucepan, combine Jerusalem artichokes and milk. Bring to a boil, and reduce to a simmer, and cook for 10 minutes. Drain, reserving 3/4 cups of the milk. Preheat oven to 450 ...
From delish.com


6 OF THE BEST JERUSALEM ARTICHOKE RECIPES - GREAT BRITISH …
2020-01-30 Jerusalem artichoke makes a fantastic soup, but Chantelle Nicholson’s recipe takes it to the next level by marrying the artichoke with two great accompaniments – pear and walnut. Jerusalem artichoke tends to work very well with fruit, particularly citrus, and with nuts too, which enhance the vegetable’s earthy, sweet qualities.
From greatbritishchefs.com


TRUFFLED JERUSALEM ARTICHOKE GRATIN RECIPE - GREAT BRITISH …
Method. print recipe. 1. Leaving the skin on, use a mandoline to slice the artichokes to a 4mm thickness. Place into a pan with the cream, milk, nutmeg and a pinch of salt and pepper. Bring to the boil and simmer until the artichokes are cooked al dente, approximately 8-10 minutes, then season to taste with a drizzle of truffle oil.
From greatbritishchefs.com


JERUSALEM ARTICHOKE + POTATO {GRATIN} - ELIZABETH MINCHILLI
2014-02-27 In the past, when I’ve made the poor mans version of this, I’ve always served it as a side dish. But this recipe, with the cream, nuts and cheese, is definitely main course material. jerusalem artichoke + potato gratin. 1/2 pound / 300 grams jerusalem artichokes, trimmed and sliced 1/2 pound/ 300 grams potatoes, peeled and sliced 2 ...
From elizabethminchilli.com


JERUSALEM ARTICHOKE SOUP RECIPE WITH CHESTNUTS
2016-02-09 Method. Heat the oven to 180C/fan 160C/gas 4. Spread the artichokes on a tray and drizzle over a little olive oil. Season with salt and pepper, and roast for 15-18 minutes until they’re golden brown and tender. In the meantime, add a drizzle of olive oil to a pan on a medium heat. Add the onion, garlic and thyme, season with salt and pepper ...
From olivemagazine.com


JERUSALEM ARTICHOKE AND CHESTNUT GRATIN RECIPES - FOOD NEWS
Potato and Jerusalem Artichoke Gratin recipe 1 pound Jerusalem artichokes (about 10 small), peeled, sliced 1/4 inch thick, and reserved in cold water (drain and pat dry before using) 3 cups milk; 8 ounces crème fraîche
From foodnewsnews.com


JERUSALEM ARTICHOKE AND CHESTNUT GRATIN - MEALPLANNERPRO.COM
1 pound Jerusalem artichokes (about 10 small), peeled, sliced 1/4 inch thick, and reserved in cold water (drain and pat dry before using) 3 cups milk; 8 ounces creme fraiche; 2 tablespoons freshly squeezed lemon juice; 1 cup grated Gruyere cheese (4 ounces) 1 tablespoon minced fresh thyme; 1 1/2 teaspoons coarse salt; 1/4 teaspoon freshly ...
From mealplannerpro.com


GRATIN OF JERUSALEM ARTICHOKES | THE ENGLISH KITCHEN
2010-03-02 They also make an incredibly delicious soup and a most fabulous gratin. *Gratin of Jerusalem Artichokes* Serves 4 Printable Recipe Sweet, nutty and delicious, Jerusalem artichokes make a wonderfully rich gratin. 500g Jerusalem artichokes, peeled and sliced lemon juice 2 cloves of garlic, peeled and crushed 250ml of milk 250ml of boiling water
From theenglishkitchen.co


JERUSALEM ARTICHOKE AND CHESTNUT GRATIN RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


JERUSALEM ARTICHOKE GRATIN | RECIPE | CUISINE FIEND
2016-02-10 Dice the streaky bacon quite fine and put in a cold skillet with a knob of butter. Cook, stirring occasionally, until crisp. 4. Add the cheese to the cooked down cream, mix well. Turn it off and add the chopped mint leaves. 5. Preheat the oven to 200C/400F/gas 6. Add the crispy bacon to the artichokes and mix in well. 6.
From cuisinefiend.com


CREAMY JERUSALEM ARTICHOKE GRATIN – SARA'S KITCHEN GARDEN
2021-06-26 Instructions: Peel and slice Jerusalem artichokes and potatoes, use 2/3 artichokes and 1/3 potatoes. Boil water and put the tubers in the pot. Boil for a few minutes and remove the water. Put some sliced onion and garlic in the pot, add enough milk and cream to cover the vegetables. Boil until soft.
From sarabackmo.com


JERUSALEM ARTICHOKE AND BACON GRATIN RECIPE / RIVERFORD
Drain the artichokes and put the liquid back on to the stove to reduce. When thickened to a custard consistency, return the artichokes to the pan, add the bacon and season to taste. Step 4 Tip into a gratin dish and top with the Parmesan. Place under the hot grill until golden, 5–10 mins. You may also like…
From riverford.co.uk


JERUSALEM ARTICHOKE GRATIN - READER'S DIGEST CANADA
675 g (1½ lb) Jerusalem artichokes Dried sage, ground, to taste Salt and freshly ground pepper, to taste 300 ml (1¼ cups / 125 g) pastorella cheese, grated 75 ml (1/3 cup) bread crumbs. Directions. Preheat oven to 190°C / 375°F. Generously butter a 20 cm / 8-inch square baking dish. Place the garlic and cream in the buttered dish.
From readersdigest.ca


10 BEST JERUSALEM ARTICHOKE RECIPES | YUMMLY
2022-06-08 heavy cream, jerusalem artichokes, onion, whole milk, freshly ground black pepper and 10 more Jerusalem Artichoke Soup Teaspoon Communication fresh thyme, low sodium vegetable broth, jerusalem artichokes and 7 more
From yummly.com


JERUSALEM ARTICHOKE RECIPES | ALLRECIPES
View Recipe. Traditionally made with thinly sliced meat, this plant-based twist on carpaccio subs in thin pieces of root veggies. Jerusalem artichokes, radishes, turnips, carrots, and beets are all combined in an oil and vinegar marinade that gives each irresistible tangy flavor. 7 Unique Seasonal Fall Veggies to Change Up Your Plate.
From allrecipes.com


JERUSALEM ARTICHOKE AND CHESTNUT GRATIN RECIPE | RECIPE | RECIPES, …
Feb 16, 2017 - Jerusalem artichokes harmonize well with other autumnal ingredients, as in this gratin of sunchokes, chestnuts, and Yukon gold potatoes that's …
From pinterest.co.uk


JERUSALEM ARTICHOKE GRATIN - VEGAN - COOK VEGGIELICIOUS
2022-02-06 Instructions. Preheat your oven to 180°C (fan)/200°C/gas mark 6. Lightly grease two roasting tins with oil and set aside. Scrub your Jerusalem artichokes to remove any mud and slice as thinly as possible using a mandolin if you have one or a sharp knife. If you prefer you can peel them too but this isn’t essential.
From cookveggielicious.com


JERUSALEM ARTICHOKE GRATIN RECIPE | RECIPE | VEGETABLE SIDE DISHES ...
Nov 17, 2015 - Jerusalem Artichoke Gratin. Nov 17, 2015 - Jerusalem Artichoke Gratin. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by …
From pinterest.com


JERUSALEM ARTICHOKE AND PARSNIP GRATIN | THE ENGLISH KITCHEN
2009-12-01 Pre-heat the oven to 200*C/400*F. Place the garlic into a saucepan along with the butter. Heat over low heat until the garlic becomes very fragrant and soft. Add the thyme, mustard and white wine. Heat gently and then whisk 2 TBS of the gruyere cheese. Butter a …
From theenglishkitchen.co


JERUSALEM ARTICHOKE AND SWEET POTATO GRATIN RECIPE
Step 1. Preheat the oven to 350°. Using 1 teaspoon of the butter, grease a 9-inch glass pie plate and a 12-inch square of foil. Advertisement. Step 2. In a medium skillet, melt 1 teaspoon of the butter. Add the leek and cook over moderately high heat until softened but …
From myrecipes.com


20 EASY JERUSALEM ARTICHOKE RECIPES - LIFEFAMILYFUN.COM
Before cooking, you’ll toss the Jerusalem artichokes in olive oil, salt, and pepper and then lay the slices in a single layer on your baking sheet. You’ll leave them in the oven for ninety minutes, but make sure you flip them over once during this time, so they are crispy on the outside. 8.
From lifefamilyfun.com


WHAT ARE JERUSALEM ARTICHOKES AND HOW TO USE THEM
2021-07-28 The texture of a Jerusalem artichoke crunches like a water chestnut too, though when cooked it gets creamy and slightly floral. While sweeter than a potato, there's nothing saccharine about this vegetable. Jerusalem Artichokes Recipes . Use Jerusalem artichokes much like you would a potato, by roasting, turning into a cheesy gratin, and whipping up into a …
From thespruceeats.com


POTATO AND JERUSALEM ARTICHOKE GRATIN RECIPE | EAT SMARTER USA
1. Peel the potatoes and Jerusalem artichokes and slice thinly with a mandoline or vegetable slicer. 2. Grease a baking dish with butter. Layer the potato and Jerusalem artichoke slices in the dish. 3. Season the cream with salt, pepper, nutmeg and curry powder and pour over the vegetables. Sprinkle with rosemary and bake in a preheated oven ...
From eatsmarter.com


JERUSALEM ARTICHOKE GRATIN - RECIPE WITH IMAGES - MEILLEUR DU CHEF
2013-01-17 Bring to a boil, then lower the heat a little and continue cooking at a gentle boil until the artichokes are tender. Using a spatula, stir regularly and gently to avoid the mixture sticking to the bottom of the saucepan. 10. Pour the whipping cream into a …
From meilleurduchef.com


DAN DOHERTY'S JERUSALEM ARTICHOKE GRATIN WITH SWEET ONION AND …
Melt the butter in a pan over a medium heat. Add the onions, garlic and thyme; season. Cook slowly for 10-12 minutes, until the onions are soft. Remove and discard the thyme sprig, then stir in the oats, chopped hazelnuts and the parsley. Serve the gratin with the crumble scattered over the top and dive straight in.
From waitrose.com


JERUSALEM ARTICHOKE AND CHESTNUT GRATIN | PUNCHFORK
1 pound Jerusalem artichokes (about 10 small), peeled, sliced 1/4 inch thick, and...; 3 cups milk; 8 ounces creme fraiche; 2 tablespoons freshly squeezed lemon juice; 1 cup grated Gruyere cheese (4 ounces); 1 tablespoon minced fresh thyme; 1 1/2 teaspoons coarse salt; 1/4 teaspoon freshly ground pepper; 1/2 pound Yukon gold potatoes, peeled and sliced 1/4 inch thick; 5 …
From punchfork.com


JERUSALEM ARTICHOKE AND LEEK GRATIN RECIPE / RIVERFORD
Step 4. Between each layer add the strips of meat, a few slices of garlic and a few thyme leaves with a sprinkling of Parmesan cheese, salt and pepper (save a little of the Parmesan for the top). When you have finished layering the ingredients gently …
From riverford.co.uk


JERUSALEM ARTICHOKE GRATIN WITH LENTILS RECIPE - FOOD AND WINE
Using a mandoline, slice the Jerusalem artichokes crosswise 1/8 inch thick. In a large pot of boiling salted water, cook the slices until crisp-tender, about 8 minutes. Drain thoroughly and ...
From foodandwine.com


Related Search