Jerusalem artichokes in FAR
A far to put Jerusalem artichokes in the spotlight! The delicious artichoke taste of Jerusalem artichokes goes perfectly with a nice, tangy vinaigrette. To find out if the Jerusalem artichokes are cooked, just proceed as for potatoes: if the tip of a knife goes in easily, it means they are cooked! Cooking them with honey is optional, the cream can quite suffice but the honey softens the side effects… The carrot can be replaced by parsnips or celery which go wonderfully well with the Jerusalem artichokes.
Per person :
3 Jerusalem artichokes brushed and washed
Salt and pepper
1 egg
½ tsp honey (optional)
1 tsp fresh cream
½ tsp fat
For decoration, 1 RAW Jerusalem artichoke, peeled and grated 1 carrot, peeled and cut into tagliatelle with the peeler
To grease the mold, butter or parchment paper
Well seasoned vinaigrette sauce with why not 1 tbsp grated raw Jerusalem artichoke mixed with vinegar before adding the oil
Without peeling them, put the Jerusalem artichokes in a saucepan with water to the height + 1 height of water, bring to the boil then cook over moderate heat for 20 to 25 minutes – the cooking time depends on their size. Drain them then run them under cold water and finally peel them and cut them into slices. Heat the fat in a frying pan and brown the Jerusalem artichokes, salt and pepper. Let cool. Prepare the fresh cream, honey, salt and pepper mixture. In the skillet add the egg and half of the mixture. Mix well then pour into a greased mold and bake without preheating. Cook 30 min Th6 (180°). To be enjoyed hot or cold with a nice vinaigrette. Decorate with the carrot tagliatelle and the rest of the cream/honey mixture. Nice kitchen to all, Régine