Jerusalem Artichoke And Sage Gratin Recipes

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JERUSALEM ARTICHOKE AND SAGE GRATIN

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

Yield Serves 8

Number Of Ingredients 12



Jerusalem Artichoke and Sage Gratin image

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.

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

SMOKED HADDOCK & JERUSALEM ARTICHOKE GRATIN

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



Smoked haddock & Jerusalem artichoke gratin image

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

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

JERUSALEM ARTICHOKE SOUP WITH CRISPY SAGE LEAVES

Provided by Tara Parker-Pope

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8



Jerusalem Artichoke Soup With Crispy Sage Leaves image

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.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 16 grams

1/4 cup extra-virgin olive oil
1 leek, white and pale green parts, rinsed and finely chopped
1/2 cup finely chopped white onion
2 pounds Jerusalem artichokes, peeled and rinsed
5 cups water or vegetable stock
1 teaspoon sea salt
1 tablespoon extra-virgin olive oil
8 to 12 fresh sage leaves

JERUSALEM ARTICHOKE GRATIN

Provided by Regina Schrambling

Categories     dinner, casseroles, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9



Jerusalem Artichoke Gratin image

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

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

JERUSALEM ARTICHOKE AND CHESTNUT GRATIN

Categories     Bread     Bake     Artichoke     Jerusalem Artichoke     Chestnut     Simmer     Boil

Yield serves 6 to 8

Number Of Ingredients 12



Jerusalem Artichoke and Chestnut Gratin image

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.

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

JERUSALEM ARTICHOKE AND CHESTNUT GRATIN

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



Jerusalem Artichoke and Chestnut Gratin image

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.

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

JERUSALEM ARTICHOKE GRATIN

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 12



Jerusalem Artichoke Gratin image

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.

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)

JERUSALEM ARTICHOKE GRATIN

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



Jerusalem Artichoke Gratin image

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.

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)

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