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
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.
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
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.
JERUSALEM ARTICHOKE GRATIN
Provided by Regina Schrambling
Categories dinner, casseroles, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
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
JERUSALEM ARTICHOKE AND CHESTNUT GRATIN
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.
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- In a medium bowl, whisk crème fraiche, reserved milk, lemon juice, 1/4 cup Gruyére, thyme, salt, and pepper.
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Step 2. Peel and slice the artichokes and put them in a small pan with the cream and milk. Bring to a gentle simmer and cook until tender but still holding their shape, about 10 mins.
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- Heat the grill to high. Fry the bacon in the butter until crispy. Drain on kitchen paper and set aside.
- Peel and slice the artichokes and put them in a small pan with the cream and milk. Bring to a gentle simmer and cook until tender but still holding their shape, about 10 mins.
- Drain the artichokes and put the liquid back on to the stove to reduce. When thickened to a custard consistency, return the artichokes to the pan, add the bacon and season to taste.
- Tip into a gratin dish and top with the Parmesan. Place under the hot grill until golden, 5–10 mins.
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