Jerusalem Artichoke Velout Recipes

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.

Steps:

• Fill a bowl with cold water; add the lemon juice. Trim the artichoke stems. Bend back the tough outer petals until they snap off. Cut off the tops. Using a sharp-edged spoon, remove and discard the hairy chokes. Slice the artichokes and put in the water.
• Drain the artichoke slices. In a soup pot, heat the oil over medium-high heat. Add the artichoke slices and the shallots, cover and sauté, stirring occasionally, until they begin to caramelize, about 15 minutes.
• Deglaze the pan with the white wine. Add the stock and the bouquet garni and bring to a boil. Reduce the heat and simmer until artichokes are tender, about 20 minutes. Discard the bouquet garni. In a food processor, purée the mixture in batches; strain each batch through a fine sieve, pressing solids with the back of a spoon.
• Slice each mushroom into thirds. Melt the butter in a small skillet. Add the mushrooms and sauté until golden. Set aside.
• Reheat the soup over medium-low heat. Stir in the foie gras and the cream. Season with salt and pepper. Ladle into 6 bowls and garnish each with a mushroom slice.

Steps:

• Melt the butter in a medium-size saucepan over high heat, add the garlic and onion and cook until soft, about 2 minutes. Add the Jerusalem artichokes and sauté about 2 minutes. Add the stock and simmer until the chokes are tender. Add the cream and bring back to a boil. Season with salt and pepper. Purée in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.