Jerusalem Artichoke 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 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 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 CARROT GRATIN



Jerusalem Artichoke and Carrot Gratin image

This is a savory side dish that is baked in a creamy Gruyere sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

1 lemon, halved
1 pound Jerusalem artichokes
3 tablespoons unsalted butter, plus more, melted, for dish
1 1/2 pounds fingerling or other small potatoes, skins on, cut into thirds lengthwise
9 medium carrots, peeled and cut into 1/2-inch rounds
4 small cloves garlic, peeled and thinly sliced lengthwise
3 tablespoons coarsely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
1 cup heavy cream
2 ounces Gruyere cheese

Steps:

  • Preheat oven to 425 degrees with rack positioned in the center. Squeeze the juice from two lemon halves into a medium bowl of water. Peel and cut the Jerusalem artichokes lengthwise into thirds, and add to the acidulated water. Butter a shallow 7 1/2-by-11 1/2-inch ovenproof baking dish, and set aside.
  • Place the potatoes, carrots, garlic, and 2 tablespoons parsley in a large bowl. Remove the Jerusalem artichokes from the water, pat dry, and add to the bowl. Sprinkle generously with salt and pepper. Toss to combine, and arrange the vegetables in an even layer in the prepared dish. Dot with the butter.
  • Pour cream into a small saucepan; heat over medium-high heat just until it comes to a boil. Pour hot cream over vegetables; cover dish tightly with aluminum foil. Place the dish on a rimmed baking sheet to catch any cream that might bubble over. Transfer both baking sheet and dish to oven, and cook until potatoes begin to soften, about 30 minutes.
  • Reduce oven temperature to 400 degrees. Remove aluminum foil; stir vegetables so they are coated with cream. Continue cooking until the tip of a knife easily pierces potatoes and artichokes, about 30 minutes more.
  • Preheat the broiler. Using the large holes of a box grater, grate the cheese, and sprinkle over the gratin. Place dish under broiler, and cook just until the cheese is golden brown and crusty. Sprinkle with remaining tablespoon parsley, and serve hot.

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.

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 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

More about "jerusalem artichoke gratin recipes"

JERUSALEM ARTICHOKE GRATIN RECIPE - DELISH
jerusalem-artichoke-gratin-recipe-delish image
2010-11-23 Directions. In a large saucepan, combine Jerusalem artichokes and milk. Bring to a boil, and reduce to a simmer, and cook for 10 minutes. …
From delish.com
Cuisine American, French
Estimated Reading Time 1 min
Servings 6
  • In a medium bowl, whisk crème fraiche, reserved milk, lemon juice, 1/4 cup Gruyére, thyme, salt, and pepper.


TRUFFLED JERUSALEM ARTICHOKE GRATIN RECIPE - GREAT BRITISH …
truffled-jerusalem-artichoke-gratin-recipe-great-british image
2018-11-30 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, …
From greatbritishchefs.com
Servings 8
Estimated Reading Time 1 min
Category Side


6 OF THE BEST JERUSALEM ARTICHOKE RECIPES - GREAT …
6-of-the-best-jerusalem-artichoke-recipes-great image
2020-01-30 Beef fillet and potato gratin is a classic combination, but Matt Tomkinson gives his dish a little twist by switching in Jerusalem artichoke instead. The artichoke provides a sweeter, earthier accompaniment, but Matt …
From greatbritishchefs.com


JERUSALEM ARTICHOKE GRATIN - RECIPE WITH IMAGES
jerusalem-artichoke-gratin-recipe-with-images image
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 …
From meilleurduchef.com


POTATO AND JERUSALEM ARTICHOKE GRATIN RECIPE | EAT …
potato-and-jerusalem-artichoke-gratin-recipe-eat image
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, …
From eatsmarter.com


WHAT ARE JERUSALEM ARTICHOKES AND HOW TO USE THEM
2021-07-28 A Jerusalem artichoke offers a flavor that's a cross between a water chestnut and a potato. It's kind of watery but has a sweet starchiness, as well. 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 ...
From thespruceeats.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 ARTICHOKES AU GRATIN - JARLSBERG
Pre-heat the oven to 200 °C. Peel the artichokes and cut into approx. 0.5 cm slices. Cut the shallots into wedges and finely chop the garlic. Mix everything together with the crème fraîche, and add salt, pepper and lemon juice to taste. Spoon the mixture into an ovenproof dish and sprinkle the grated Jarlsberg® cheese on top.
From jarlsberg.com


RECIPE DETAIL PAGE | LCBO
<p>A rich gratin that is easily made by simmering the artichokes with the milk and cream at the beginning. This more unusual method to make a gratin produces a soft and luscious texture.</p>
From lcbo.com


JERUSALEM ARTICHOKE GRATIN
Traditional recipes for Irish stew use a tough, fatty cut of lamb and only potatoes, onions, herbs and sometimes carrots. This up-to-date version with lamb leg steaks is leaner and more colourful.
From stage.readersdigest.ca


JERUSALEM ARTICHOKE RECIPES | ALLRECIPES
A relative of the sunflower, Jerusalem artichokes — also known as sunchokes — are a tuber that has a knobby outer skin and starchy interior with a taste which is similar to water chestnuts when raw or artichoke hearts when cooked. Take a spin through our Jerusalem artichoke recipe collection to get introduced to this truly unique vegetable.
From allrecipes.com


JERUSALEM ARTICHOKE GRATIN - VEGAN - COOK VEGGIELICIOUS
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 FRYING PAN GRATIN — THE UMBEL
2021-07-30 Ingredients. 1 tbsp olive oil. 1 large onion, sliced not too thin 3 garlic cloves, crushed 500g Jerusalem artichokes, peeled and cut into roughly 3mm slices About a handful of thyme, leaves only 100ml water. 2-4 tbsp crème fraîche (depending on how rich/creamy you want it). A handful of grated cheddar or other well-flavoured melting cheese, to sprinkle on the top (I used …
From theumbel.org


JERUSALEM ARTICHOKE GRATIN - ENGLISH
1. Preheat oven to 375°F (190°C). Butter a 5-cup (1.25-L) gratin dish. 2. Peel artichokes and slice about ¼ inch (5 mm) thick. Place in a pot with milk, cream, shallots and thyme and bring to boil over medium-high heat.
From lcbo.com


JERUSALEM ARTICHOKE GRATIN - RECIPES LIST
With the rack in the middle position, preheat the oven to 200°C (400°F). In a bowl, combine the cream, egg, garlic and nutmeg. Add the Jerusalem …
From recipes-list.com


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


JERUSALEM ARTICHOKE AND SWEET POTATO GRATIN RECIPE | MYRECIPES
Directions. 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. In a medium skillet, melt 1 teaspoon of the butter. Add the leek and cook over moderately high heat until softened but still green, about 2 …
From myrecipes.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


CREAMY JERUSALEM ARTICHOKE GRATIN – SARA'S KITCHEN GARDEN
2021-06-26 This is perhaps more of a description than a traditional recipe. I usually don't bother measuring the vegetables and just use the size of the oven dish to get an idea of how much I need for this Jerusalem artichoke gratin. 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 …
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 | 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


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 ...
From foodandwine.com


JERUSALEM ARTICHOKE GRATIN WITH LENTILS RECIPE - FOOD & WINE
Step 1. In a medium saucepan, cover the lentils with water and bring to a boil. Cover partially and cook over low heat for 20 minutes, stirring occasionally. Add 1/2 teaspoon of salt and cook ...
From foodandwine.com


JERUSALEM ARTICHOKE AND SAGE GRATIN WITH FRIED SAGE LEAVES
2020-01-04 Saute onion with butter, garlic and sage. Preheat oven to 425° F. Drain sunchokes and add to the bowl of a food processor. Pulse with onion mixture and 1/2 cup of grated Parmesan until smooth. Spoon purée into a 2-quart buttered (or use non-stick spray) gratin dish.
From blossomandfinn.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 FERMENT — THE UMBEL
2021-08-02 Weigh out the correct amount of salt into a separate bowl. Once weighed, pour the salt into the bowl of vegetables, roll up your sleeves and massage the salt into all the vegetables thoroughly. Once you have done this, leave the bowl of salted vegetables to stand for ½ an hour or an hour.
From theumbel.org


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 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 pour over the combined cream/milk and stock.
From riverford.co.uk


JERUSALEM ARTICHOKE & BACON GRATIN - FOODLOVER MAGAZINE
2017-12-01 100ml milk. 20g Parmesan, grated. Salt and pepper. Heat the grill to high. Fry the bacon in the butter until crispy. Drain on kitchen paper and set aside. Peel and slice the artichokes, and put them in a small pan with the cream and milk. Bring to a gentle simmer and cook until tender but still holding their shape, about 10 mins.
From foodlovermagazine.com


JERUSALEM ARTICHOKE GRATIN RECIPE - FOOD.COM
Jerusalem artichokes also known as Sunchokes, are awkward-looking tubers even bumpier than fresh ginger. The flavor is much like a regular artichoke, The flavor is much like a regular artichoke, search saves
From hartstr.japhar.com


JERUSALEM ARTICHOKE RECIPES | BBC GOOD FOOD
Sweet blood oranges, sharp feta and nutty Jerusalem artichokes combine to create a beautiful side or seasonal meze Artichoke soup with Parmesan sticks A …
From bbcgoodfood.com


RECIPE: GRATIN OF CELERIAC AND JERUSALEM ARTICHOKE - HIGH50
2012-11-07 Freshly grated nutmeg. Sea salt and freshly ground black pepper. 30g butter. 1 celeriac, peeled and very thinly sliced. 2 cloves garlic, peeled and crushed. Preheat the oven to 150°C/Gas Mark 2. Peel the Jerusalem artichokes and slice to the thickness of a penny. Place the slices in a bowl, cover with cold water and a tiny squeeze of lemon juice.
From high50.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 SAGE GRATIN - BIGOVEN.COM
Jerusalem Artichoke And Sage Gratin recipe: Try this Jerusalem Artichoke And Sage Gratin recipe, or contribute your own. Add your review, photo or comments for Jerusalem Artichoke And Sage Gratin. American Side Dish Vegetables
From bigoven.com


BEST JERUSALEM ARTICHOKE AND BUTTERNUT SQUASH GRATIN RECIPES
2002-12-18 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 squash ...
From foodnetwork.ca


JERUSALEM ARTICHOKE GRATIN - RECIPES | LITTLE FOOBY
Peel the potatoes and parsnips, thoroughly wash the Jerusalem artichokes. Cut the vegetables into approx. 3 mm slices using a vegetable peeler. Grease the baking dish, transfer the vegetables and cheese to the dish.
From little.fooby.ch


JERUSALEM ARTICHOKE AND POTATO GRATIN - BIGOVEN.COM
Jerusalem Artichoke And Potato Gratin recipe: Try this Jerusalem Artichoke And Potato Gratin recipe, or contribute your own. Add your review, photo or comments for Jerusalem Artichoke And Potato Gratin.
From bigoven.com


BEETROOT AND JERUSALEM ARTICHOKE BOULANGERE {GRATIN} - FOOD TO GLOW
2015-04-01 Preheat the oven to 200C/400F. Oil or butter a gratin dish, heavy skillet or shallow pie dish of about 10 inches/23cm. 2. Wash and peel the beetroot then, using a mandolin if possible, thinly slice the beets into 2mm/1/16” rounds. For the Jersusalem artichokes, just scrub well and slice thinly with a mandolin, or by hand.
From kelliesfoodtoglow.com


RECIPE - JERUSALEM ARTICHOKE GRATIN
Important: You must be 19 years of age to purchase alcohol. View Cart Same-Day Pickup
From qa2.lcbo.com


10 BEST JERUSALEM ARTICHOKE RECIPES | YUMMLY
2022-07-21 spring onion, jerusalem artichokes, almond milk, pepper, salt and 8 more Jerusalem artichoke gratin - vegan veggielicious fresh thyme leaves, jerusalem artichokes, nutritional yeast, cream and 8 more
From yummly.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #side-dishes     #eggs-dairy     #vegetables     #oven     #easy     #diabetic     #vegetarian     #cheese     #stove-top     #dietary     #taste-mood     #savory     #equipment     #presentation     #served-hot

Related Search