Jerusalem Artichoke Gratin Recipes

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JERUSALEM ARTICHOKE AND CHESTNUT GRATIN



Jerusalem Artichoke and Chestnut Gratin image

Categories     Bread     Bake     Artichoke     Jerusalem Artichoke     Chestnut     Simmer     Boil

Yield serves 6 to 8

Number Of Ingredients 12

1 pound Jerusalem artichokes (about 10 small), peeled, sliced 1/4 inch thick, and reserved in cold water (drain and pat dry before using)
3 cups milk
8 ounces crème fraîche
2 tablespoons fresh lemon juice
1 cup grated Gruyère cheese (4 ounces)
1 tablespoon minced fresh thyme
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/2 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
5 ounces shallots (about 4), thinly sliced
5 ounces jarred or vacuum-packed peeled chestnuts, halved lengthwise
4 slices white bread, trimmed of crusts, lightly toasted and torn into small pieces

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.

JERUSALEM ARTICHOKE AND CHESTNUT GRATIN



Jerusalem Artichoke and Chestnut Gratin image

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

1 pound Jerusalem artichokes (about 10 small), peeled, sliced 1/4 inch thick, and reserved in cold water (drain and pat dry before using)
3 cups milk
8 ounces creme fraiche
2 tablespoons freshly squeezed lemon juice
1 cup grated Gruyere cheese (4 ounces)
1 tablespoon minced fresh thyme
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/2 pound Yukon gold potatoes, peeled and sliced 1/4 inch thick
5 ounces shallots (about 4), thinly sliced
5 ounces jarred or vacuum-packed peeled chestnuts, halved lengthwise
4 slices white bread, trimmed of crusts, lightly toasted and torn into small pieces

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 ARTICHOKES OR SUN CHOKES AU GRATIN (TOPINAMBOURS AU GRATIN)



Jerusalem Artichokes or Sun Chokes Au Gratin (Topinambours Au Gratin) image

Provided by Craig Claiborne

Categories     dinner, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

1 pound Jerusalem artichokes, 8 to 10
Salt to taste, if desired
4 tablespoons butter
4 tablespoons flour
1 1/2 cups milk
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
2 tablespoons finely chopped onion
1/4 cup heavy cream
Pinch of cayenne pepper
1 cup grated Swiss or Gruyere cheese
1 egg yolk

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.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 441 milligrams, Sugar 11 grams, TransFat 0 grams

JERUSALEM ARTICHOKE AND SAGE GRATIN



Jerusalem Artichoke and Sage Gratin image

Categories     Side     Bake     Sauté     Thanksgiving     Vegetarian     Parmesan     Jerusalem Artichoke     Fall     Chill     Sage     Gourmet

Yield Serves 8

Number Of Ingredients 12

4 pounds Jerusalem artichokes
2 cups milk
5 tablespoons unsalted butter
1 large onion, chopped
2 garlic cloves, minced
3 tablespoons chopped fresh sage leaves
1/2 cup freshly grated Parmesan cheese
2 1/2 cups fresh bread crumbs
For fried sage leaves:
olive oil for frying
12 whole fresh sage leaves
coarse salt for sprinkling

Steps:

  • Peel Jerusalem artichokes and cut into 1-inch pieces. In a stainless-steel or enameled saucepan combine artichokes, milk, and enough water to cover artichokes by 1 inch and simmer until tender, about 30 minutes. (Milk will help prevent artichokes from discoloring.) While artichokes are cooking, in a large skillet heat 2 tablespoons butter over moderately high heat until foam subsides and sauté onion, garlic, and 1 tablespoon sage until onion is golden, about minutes.
  • Preheat oven to 425° F.
  • Drain artichokes and in a food processor pulse with onion mixture and Parmesan until smooth. Spoon purée into a 2-quart buttered gratin dish. In large skillet melt remaining 3 tablespoons butter over moderate heat and sauté bread crumbs with remaining 2 tablespoons sage until golden, about 5 minutes. Season bread crumbs with salt and pepper and sprinkle evenly over purée. Gratin may be prepared up to this point 2 days ahead and chilled covered.
  • Bake gratin in middle of oven until hot and bread crumbs are a shade darker, about 20 minutes, and garnish with fried sage leaves.
  • To make fried sage leaves:
  • In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.

JERUSALEM ARTICHOKE AND CARROT GRATIN



Jerusalem Artichoke and Carrot Gratin image

This is a savory side dish that is baked in a creamy Gruyere sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

1 lemon, halved
1 pound Jerusalem artichokes
3 tablespoons unsalted butter, plus more, melted, for dish
1 1/2 pounds fingerling or other small potatoes, skins on, cut into thirds lengthwise
9 medium carrots, peeled and cut into 1/2-inch rounds
4 small cloves garlic, peeled and thinly sliced lengthwise
3 tablespoons coarsely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
1 cup heavy cream
2 ounces Gruyere cheese

Steps:

  • Preheat oven to 425 degrees with rack positioned in the center. Squeeze the juice from two lemon halves into a medium bowl of water. Peel and cut the Jerusalem artichokes lengthwise into thirds, and add to the acidulated water. Butter a shallow 7 1/2-by-11 1/2-inch ovenproof baking dish, and set aside.
  • Place the potatoes, carrots, garlic, and 2 tablespoons parsley in a large bowl. Remove the Jerusalem artichokes from the water, pat dry, and add to the bowl. Sprinkle generously with salt and pepper. Toss to combine, and arrange the vegetables in an even layer in the prepared dish. Dot with the butter.
  • Pour cream into a small saucepan; heat over medium-high heat just until it comes to a boil. Pour hot cream over vegetables; cover dish tightly with aluminum foil. Place the dish on a rimmed baking sheet to catch any cream that might bubble over. Transfer both baking sheet and dish to oven, and cook until potatoes begin to soften, about 30 minutes.
  • Reduce oven temperature to 400 degrees. Remove aluminum foil; stir vegetables so they are coated with cream. Continue cooking until the tip of a knife easily pierces potatoes and artichokes, about 30 minutes more.
  • Preheat the broiler. Using the large holes of a box grater, grate the cheese, and sprinkle over the gratin. Place dish under broiler, and cook just until the cheese is golden brown and crusty. Sprinkle with remaining tablespoon parsley, and serve hot.

JERUSALEM ARTICHOKE GRATIN



Jerusalem Artichoke Gratin image

Provided by Regina Schrambling

Categories     dinner, casseroles, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 pound Jerusalem artichokes
1 cup milk
Butter for pan
1/2 cup heavy cream
1 garlic clove, halved
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt, or to taste
White pepper to taste
1/2 cup grated Gruyére

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 GRATIN



Jerusalem Artichoke Gratin image

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

1 lb jerusalem artichoke (Sunchokes)
4 tablespoons butter, melted
salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper, fresh ground
1/4 cup onion, finely chopped (optional)
1/4 cup green onion, finely chopped (optional)
1/2 cup parmigiano-reggiano cheese (or more) or 1/2 cup padano cheese (or more)

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.

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