Cream Of Jerusalem Artichokes Or Sun Chokes Creme De Topinambours Food

CREAM OF JERUSALEM ARTICHOKE SOUP WITH SAFFRON CREAM

Steps:

• Melt the butter in a large saucepan and saute the onion and garlic until softened, stirring occasionally.
• Add the Jerusalem artichokes, coating with the butter/onion mixture. Cover the pan with the lid and cook gently on medium-low for about 10-15 minutes.
• Next pour in the stock and milk. Cover again and simmer for 10 minutes.
• Use an immersion blender to puree the soup until smooth.
• Add half the heavy cream and season soup with salt and pepper. Reheat gently.
• Lightly whip the remaining heavy cream and the saffron powder together.
• Ladle the soup into individual bowls and garnish each serving with a spoonful of the saffron cream.
• Garnish the soup with fresh chives.
• Serve immediately.

CREAM OF JERUSALEM ARTICHOKE/SUNCHOKE SOUP

Steps:

• In a large soup pot heat olive oil over medium high heat until the scent starts to bloom.
• Add onions, leeks, and garlic to pot and cook, stirring occasionally, until softened. About 5 minutes.
• Add Jerusalem artichokes and potatoes and cook for 5 minutes.
• Add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil.
• Cook 15-20 minutes, or until Jerusalem artichokes and potatoes are tender.
• Reduce heat to low. Using a stick blender, or by transferring to a blender, puree soup until smooth.
• Stir in cream.
• In warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach.

CURRIED JERUSALEM ARTICHOKES OR SUN CHOKES (TOPINAMBOURS AU KARI)

Steps:

• Using a small regular or swivel-bladed paring knife, peel the artichokes. Cut them lengthwise in half and then into one-inch pieces. They will be irregular in shape. There should be about three cups.
• Heat the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the artichokes, curry powder, salt and pepper and stir. Add the raisins and chutney. Cook, stirring, about one minute.
• Add the milk and cream and bring to a boil. Cover and let simmer 12 to 15 minutes or until artichokes are tender but still slightly crisp. Serve.

JERUSALEM ARTICHOKES OR SUN CHOKES AU GRATIN (TOPINAMBOURS AU GRATIN)

Steps:

• Preheat the broiler.
• Using a small regular or swivel-bladed paring knife, peel the artichokes. If the artichokes are very large, cut them in half. Ideally, the artichokes or pieces of artichoke should be of uniform size or the size of the smallest whole artichoke.
• Put the artichokes in a saucepan. Add cold water to cover and salt to taste. Bring to the boil. Let simmer about 10 to 15 minutes or until tender but still a little crisp. Drain well.
• Meanwhile, melt three tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add salt, pepper and nutmeg.
• Cut the hot artichokes into not-too-small bite-size cubes or wedges. There should be about two cups.
• Heat one tablespoon of butter in a saucepan and add the onion. Cook until wilted. Add the artichoke pieces, cream and cayenne. Bring to a boil and add the white sauce. Blend well. Bring to a simmer. Add three-quarters cup of the grated cheese and stir until melted. Add the egg yolk and let simmer about 15 seconds.
• Pour and scrape the mixture into a baking dish. Sprinkle with the remaining cheese.
• Place under the broiler and let stand until bubbling and nicely glazed on top.

CREAM OF JERUSALEM ARTICHOKES OR SUN CHOKES (CREME DE TOPINAMBOURS)

Steps:

• Using a small regular or swivel-bladed paring knife, peel the artichokes. Cut the artichokes into thin quarter-inch thick slices. There should be about five cups. Set aside.
• Heat the butter in a small kettle or large saucepan and add the leeks. Cook, stirring, about two minutes. Add the nutmeg and flour, stirring to blend evenly.
• Add the sliced artichokes and stir. Add the chicken broth and milk.
• Rinse the watercress and chop it coarsely. There should be about four cups loosely packed. Add the chopped watercress to the artichoke mixture. Bring to the boil and cook about 15 minutes.
• Put the soup through a food mill or blend using a food processor. Return the soup to a saucepan and bring to the simmer.
• Add the cream, salt and pepper. Serve hot or cold.

CREAM OF JERUSALEM ARTICHOKE SOUP

Steps:

• Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
• Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
• Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.

CREAM OF JERUSALEM ARTICHOKE SOUP

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.

JERUSALEM ARTICHOKES WITH ROASTED GARLIC IN A CREAMY CHEESY SAUC

Steps:

• Place the sun chokes in a cold water bath while preparing the casserole.
• Preheat the oven to 375°. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender.
• Meanwhile fry bacon till crisp in a very large frying pan.
• Remove bacon set aside. To the bacon fat in the pan add the butter and sauté the onions till translucent about 5 minutes.
• Stir in the flour to coat the onions then stir in the cream.
• Once the garlic is cool enough to handle squeeze out the cloves.
• Mash the garlic to a paste and transfer to a Cream mixture.
• Add parsley, fennel seed, rosemary and simmer.
• Add the cheeses except for 2 tablespoons of the mozzarella.
• Stir some of the sauce into the eggs then add to the mixture.
• Stir in the bacon pieces keeping 1/3 for the topping.
• Season the mixture with salt and pepper.
• Remove the sun chokes from the water and place into the sauce. Stir to coat them. (No need to dry the sun choke.).
• Place into a buttered the sides and bottom of a 9-by-13-inch baking dish.
• Top with the remaining cheese and bacon
• Bake the gratin for about 1-1 1/2 hours, until golden and bubbling. Cover loosely with foil if browning too much.
• Let cool for 20 minutes before cutting into squares and serving.