Jerusalem Artichoke Puree Recipes

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.

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

Steps:

• 1. Fill a large bowl with water, squeeze the half lemon into it, and then add the lemon half as well, Peel the potatoes and the Jerusalem artichokes, placing them directly in the acidulated water.
• 2. Bring plain water to a boil in the bottom of a vegetable steamer. Place the celery root in the top and cook until it begins to turn tender, 10 minutes. Add the potatoes and cook until the celery root is nearly tender through, 10 minutes. Then add the Jerusalem artichokes and cook until they are tender through, about 10 minutes.
• 3. Transfer the vegetables to a large bowl, of to the bowl of an electric mixer fitted with the dough blade, and blend to a consistent but slightly chunky purée (do not puré them in a food processor or they will turn to glue). Add the butter and continue mixing until it is incorporated. Season to taste with salt and pepper, and serve piping hot.

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.