Jerusalem Artichoke Purée Recipes

JERUSALEM ARTICHOKE PURéE

Steps:

• Put the artichokes and potatoes in a medium saucepan and cover with cold water by 1 inch. Season with salt and bring to a boil. Lower the heat and simmer until the artichokes and potatoes are tender, about 15 minutes. Drain.
• Pass the artichokes and potatoes through a ricer or fine sieve back into the saucepan. Stir in the milk. Season to taste with salt and place over low heat. Melt the butter in a small pan over medium heat. Cook, occasionally swirling the pan, until the butter is brown and has a nutty aroma. Stir into the artichokes.

JERUSALEM ARTICHOKE PUREE

Steps:

• Heat 1 tablespoon of the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
• Reserve and set aside about one-third of the diced Jerusalem artichokes. Place the rest in a soup pot along with the potatoes, wine, curry powder, and broth. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 20 minutes.
• With a slotted spoon, transfer the solid ingredients to a food processor and puree, in batches if necessary, until smooth. Return the puree to the soup pot. Or simply insert an immersion blender into the pot and puree until smooth.
• Add enough rice milk to give the soup a medium-thick consistency. Return to low heat and simmer very gently.
• Meanwhile, cut the leeks in half, then into 1/4-inch slices. Separate the rings of the leeks and rinse well to remove grit. Heat the remaining oil in a skillet. Add the leeks and about 2 tablespoons water. Sauté over medium-low heat until limp.
• Add the reserved artichoke dice to the skillet. Raise the heat to medium and sauté with the leeks, stirring frequently, until both are just beginning to brown lightly. Remove from the heat, then stir the leeks and artichokes into the soup.
• Season with lemon juice, salt, and pepper. If time allows, let the soup stand for an hour or so before serving, then heat through. Garnish each serving with a sprinkling of parsley.
• Per serving:
• Calories: 200
• Total fat: 5g
• Protein: 4g
• Fiber: 3g
• Carbohydrate: 35g
• Cholesterol: 0mg
• Sodium: 230mg

FILETS MIGNONS ON JERUSALEM ARTICHOKE PURéE

Steps:

• Peel Jerusalem artichokes and cut into 1-inch pieces. In a stainless-steel or enameled saucepan simmer artichokes in milk and water to cover by 1 inch until tender, about 20 minutes. (Milk will help prevent artichokes from discoloring). In a blender purée artichokes with cooking liquid, salt, pepper to taste, and horseradish (use caution when blending hot liquids). Keep purée warm in pan, covered.
• Preheat oven to 450°F. and lightly coat a non-stick skillet and shallow baking pan with cooking spray.
• Pat filets mignons dry and season with salt and pepper. Heat skillet over moderately high heat until hot but not smoking and brown steaks. Transfer steaks to baking pan and roast in middle of oven until a meat thermometer registers 135°F. for medium-rare, about 10 minutes.
• Spoon some sauce onto 6 plates and top with onions and steaks. Serve remaining sauce on side.

GORDON RAMSAY'S JERUSALEM ARTICHOKE RISOTTO WITH SCALLOPS

Steps:

• Heat a few tablespoons of olive oil in a pan, add the rice, and stir for 2-3 minutes so the rice absorbs the oil. Add the stock a little at a time, stirring constantly, until it has all been absorbed and the rice is cooked - around 25-30 minutes.
• Meanwhile, cook the artichokes in 3 1/2 tablespoons of the butter until soft. Add the cream. Reduce down until the cream has almost evaporated and the artichokes are velvety in texture, stirring every now and then to make sure it's not catching on the bottom of the pan. Purée in a food processor. Mix the artichoke purée into the rice and add the remaining 3 1/2 tablespoons of butter and the parmesan. Check for seasoning.
• Slice each scallop into three pieces and sauté in hot oil for 1 minute on each side until they're medium-rare. Place on top of the risotto. In a heavy-based pan, heat the sugar until it's a dark golden colour. Carefully add the sherry vinegar and reduce until you have a thick syrup. Drizzle this over the risotto, and serve.

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
• Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
• Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

JERUSALEM ARTICHOKE SOUFFLE

Steps:

• Preheat oven to 400 degrees. Brush inside of a 1 1/2-quart souffle dish with melted butter. Add 2 tablespoons each hazelnuts and cheese to dish; rotate to coat. Set aside.
• Combine milk and artichokes in a medium saucepan; bring just to a boil over medium heat. Reduce heat to medium-low; simmer, uncovered, until artichokes are tender when pierced with the tip of a paring knife, about 30 minutes. Drain in a colander set over a heatproof bowl, reserving 1 1/4 cups milk.
• In a food processor, puree artichokes until smooth. Pass puree through a fine sieve into a bowl; discard solids.
• Melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Whisk in flour; cook, stirring, 2 minutes. While whisking, slowly add reserved milk; whisk until smooth, then whisk in puree. Remove from heat.
• Whisk in egg yolks, one at a time, until smooth. Whisk in salt, herbs, and remaining 1/3 cup hazelnuts and 1/4 cup cheese.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites to stiff peaks; gently fold into artichoke mixture and spoon into prepared dish. Bake until puffed and golden brown, about 40 minutes. Serve immediately.