Buttered Jerusalem Artichokes Recipes

BUTTERED JERUSALEM ARTICHOKES

Buttered Jerusalem artichokes image

A beautiful buttery side dish filled with seasonal goodness. If you're looking for something a little different with your roast, try these roasted veggies

Provided by Tom Kerridge

Time 50m

Number Of Ingredients 6

Ingredients

1kg Jerusalem artichokes
75g butter
1 crushed garlic clove
3 thyme sprigs
75g cubed butter
1 lemon , juiced

Steps:

Peel and finely slice 1kg Jerusalem artichokes, adding to a bowl of water and lemon juice. Heat 75g butter in a large frying pan over a medium heat and, once foaming, add the artichokes, 1 crushed garlic clove and 3 thyme sprigs.
Cook for 20 mins or so, adding another 75g cubed butter gradually, cube by cube, basting frequently so that the artichokes are always covered in foaming butter, until they're a rich roasted colour. Just before serving, toss with the juice 1 lemon and season to taste.

Nutrition Facts : Calories 282 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

SCALLOPS WITH JERUSALEM ARTICHOKES AND LEMON BUTTER

Scallops with Jerusalem Artichokes and Lemon Butter image

Scallops natural richness is perfectly offset here with fresh, crunchy, sliced Jerusalem artichokes, making this entree a refreshing and satisfying dish.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Number Of Ingredients 8

Ingredients

8 ounces Jerusalem artichokes
1/2 Golden Delicious or Braeburn apple, diced
1/2 cup fresh flat-leaf parsley leaves
3 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
Kosher salt and freshly ground pepper
20 large sea scallops
7 tablespoons unsalted butter

Steps:

1.Thinly slice the artichokes using a mandoline, then toss in bowl with the apples, parsley, olive oil, 2 teaspoons lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
2. Sprinkle the scallops with salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat until hot, then sear the scallops, turning once until browned and just cooked through, 6 to 8 minutes. Sear the scallops in batches and clean out the pan completely before the next batch. Transfer the scallops to a plate.
3. Reduce the heat to low, then whisk the remaining 6 tablespoons butter into the skillet 1 tablespoon at a time, until brown and creamy. Whisk in the lemon zest, 2 tablespoons lemon juice, and season with salt and pepper. Place the scallops around the artichokes and drizzle with the butter sauce.

PAN-FRIED JERUSALEM ARTICHOKES IN SAGE BUTTER

Pan-Fried Jerusalem Artichokes in Sage Butter image

Provided by Bruce Aidells

Categories Salad Herb Vegetable Side Sauté Vegetarian Quick & Easy Lemon Jerusalem Artichoke Winter Sage Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

Ingredients

3 tablespoons butter, divided
2 tablespoons olive oil
1 pound Jerusalem artichokes,* scrubbed, cut crosswise into 1/4-inch-thick rounds
3 tablespoons coarsely torn fresh sage leaves, divided
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley

Steps:

Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.

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