Jerusalem Artichokes With Sage Butter Sauce Recipes

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.

BUTTERED JERUSALEM ARTICHOKES

Steps:

• Peel and finely slice 1kg Jerusalem artichokes, adding to a bowl of water and lemon juice. Heat 75g butter in a large frying pan over a medium heat and, once foaming, add the artichokes, 1 crushed garlic clove and 3 thyme sprigs.
• Cook for 20 mins or so, adding another 75g cubed butter gradually, cube by cube, basting frequently so that the artichokes are always covered in foaming butter, until they're a rich roasted colour. Just before serving, toss with the juice 1 lemon and season to taste.

JERUSALEM ARTICHOKE SOUP WITH CRISPY SAGE LEAVES

Steps:

• Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.
• Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.
• To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. Drain on paper towels. Garnish each serving with a couple of the sage leaves.

JERUSALEM ARTICHOKES WITH THEMED BUTTER SAUCE

Steps:

• In a medium saucepan, cover your Jerusalem artichokes with a couple of centimetres of water. Add some salt (the water should taste nicely salted, as if you were seasoning soup). Set over high heat and bring to a boil, then reduce heat to maintain a gentle simmer. Cook until paring knife inserted into a sunchoke meets little resistance, about 10 minutes; be careful not to overcook.
• Drain your Jerusalem artichokes using a colander. When they are cool enough to handle, place them on a board. Working 1 Jerusalem artichoke at a time, use the bottom of a heavy skillet to press firmly on each Jerusalem artichoke until it is flattened but still in one piece; take care not to press so hard that the sunchokes break apart.
• In a large cast iron skillet, heat oil over medium heat until shimmering. Add Jerusalem artichoke in a single layer and cook without moving until well browned, about 3 minutes. Flip Jerusalem artichokes  then add butter to the pan and allow to melt. Add half of thyme to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.
• Transfer Jerusalem artichokes to a serving plate and spoon the thyme butter on top. Garnish with remaining freshly picked thyme leaves and sprinkle with flaky salt. Serve immediately. 

PAN-FRIED JERUSALEM ARTICHOKES IN SAGE BUTTER

Steps:

• Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.

JERUSALEM ARTICHOKE AND SAGE GRATIN

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.

LEMON SWEET BUTTER JERUSALEM ARTICHOKES(SUN CHOKES)

Steps:

• In large saucepan add salt and 4 quarts of water. Bring to boil.
• Add artichokes.
• Boil five minutes.
• Drain in colandar.
• In large frying pan, add olive oil and heat.
• Add drained artichokes. Saute. Turning with spatula until sides are lightly browned.
• Take out of pan and set aside.
• Add lemon juice, butter and sugar or substitute to frying pan. Gently simmer.
• Add 1/2 cup water, stir to mix.
• Add fried artichokes. Toss to cover with lemon sweet butter sauce.
• Cook five minutes at simmer.

SCALLOPS WITH JERUSALEM ARTICHOKE PURéE AND HONEY-SAGE JUS

Steps:

• Place artichokes in saucepan with salted water to cover and boil until tender. Drain, peel and purée. Place in small saucepan or top of a double boiler, season with salt and pepper and stir in 1 tablespoon olive oil. Keep warm.
• Dry scallops on paper towel. Season with salt and pepper. Heat remaining oil in a 12-inch skillet until very hot. Add scallops, and sear on one side, about 2 minutes. When golden brown, turn and lower heat. Add butter to pan in bits. Add shallots and thyme to pan, and cook over medium-low heat, basting scallops with pan juices until shallots soften and scallops are just cooked. Transfer scallops to a warm platter.
• Add honey and vinegar to skillet, and whisk to deglaze pan. Season with salt and pepper. Spoon a mound of Jerusalem artichoke purée into center of each of 4 warm dinner plates. Place scallops around. Spoon pan sauce over scallops, and scatter sage on top. Serve.

JERUSALEM ARTICHOKES WITH SAGE BUTTER SAUCE

Steps:

• Scrub the Jerusalem artichokes well and cut crosswise into 1/4-inch rounds. Set aside.
• In a non-stick skillet over medium-high heat, melt the butter with the olive oil. Add the Jerusalem artichokes and half of the sage leaves. Sprinkle with a little bit of salt and pepper.
• Sauté the mixture until brown and just beginning to soften, turning the chokes frequently, approximately 10 minutes cooking time.
• Use a slotted spoon to transfer the Jerusalem artichokes to a shallow serving bowl.
• To the same skillet add the remaining 2 tablespoons butter and sage leaves, fry until the sage darkens and begins to crisp, about 30 seconds.
• Add lemon juice to the skillet, simmering 1 minute.
• Pour the lemon-sage butter sauce over the Jerusalem artichokes, tossing to coat well. Season with salt and pepper to taste. Garnish with the fresh parsley and a few lemon slices.