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How To make Jerusalem Artichoke with Mushrooms and Thyme
2 lb Jerusalem artichokes
1 oz Butter
5 ts Olive oil; divided use
1 Onion, chopped
1 c White wine
1 Bay leaf
1 1/2 lb Fresh mushrooms
4 Garlic cloves, minced
1 sm Lemon
1 1/2 ts Fresh thyme, chopped
Salt and pepper Peel and halve the jerusalem artichokes. In a large pan, heat butter and 2 tablespoons olive oil. Add the onion and fry 2 minutes. Add jerusalem artichokes, white wine, bay leaf and water to cover. Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1 hour. Meanwhile, thinly slice a small lemon (don't peel). Add the mushrooms to the pan, then the thyme, lemon slices and 3 tablespoons olive oil, and cook another 20 minutes. Serve warm.
How To make Jerusalem Artichoke with Mushrooms and Thyme's Videos
Roast Jerusalem Artichoke Salad
A spicy seasonal roast Jerusalem Artichoke salad is a great way of adding this vegetable to your winter salad selections. This salad can be eaten warm or cold, makes a great stand-alone starter, or can be part of a mixed salad plate or side dish.
Preparation time 30-40 minutes
Ingredients:
400g cubed roast Jerusalem Artichoke
50g chopped dates
50g sliced almonds
50g pomegranate seeds
1-2 teaspoons harissa paste
Lamb Rump | Jerusalem Artichokes | Social Food Network
A little insight into sous vide cooking...
Learn how to make a stunning Lamb dish in 5 minutes.
A beautiful lamb rump, served with Jerusalem artichoke's is a winning combination. I would highly recommend Lamb rumps, they have great flavour and if cooked and rested well they are so tender. Sous vide cooking helps to produce a perfectly cooked & rested piece of Lamb.
Caramelise the artichoke's for the puree to intensify the flavour and give you a rather unique taste.
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Enjoy
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Creamy Jerusalem Artichoke Soup | Vegan | Dairy-free | SOL Canyon Kitchen Wisdom
Jerusalem artichokes are a great food source to grow if you are lucky enough to have an open slot in your garden for them. Preparing a soup from this delectable root is the #1 way to eat them and you won't be disappointed in this recipe. It is creamy, yet dairy-free, it is filled with fresh ingredients that make it not only delicious but super healthy. Soups in my opinion, are superfood healing medicine bowls that you to put medicinal herbs right into your meal, yet enhance the flavor while they are healing. Jerusalem artichokes are also called sunchokes or the poor man's artichoke and If you have never tried them thry this recipe first! Enjoy.
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Bronzino with Sunchokes, Cauliflower Primordia Mushrooms & Mushroom Jus | Chef Michael Adams
Bronzino with Sunchokes, Cauliflower Primordia Mushrooms & Mushroom Jus | Welcome to The Chef's Kitchen Restaurant Edition. We're here at Nordon Preferred Kitchens Equipment Studios joining us is Chef Michael Adams of Historic Hotel Bethlehem. He will be making Bronzino with Sunchokes, Cauliflower Primordia Mushrooms & Mushroom Jus.
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Artichoke Mushroom and Potato Soup
Using a fresh chicken stock with carrots, onions, leeks, tomato, garlic, potato, tomato and artichoke hearts. Good enough to eat as a main course.
8 mushroom,
6 artichoke hearts,
2 qt. fresh chicken stock,
2 oz. carrots,
3 oz. onion,
2 vine ripe tomato,
4 garlic clove,
11 oz. peeled potato,
3 bay leaf,
3 oz. leeks
Beef wellington
Hey guys, in this video I will show you how to make a delicious beef wellington. It takes a little bit of time, but I think it's a great recipe!
You can prep it the day before and bake it when you need it. Perfect for the upcoming holidays!
How to make your own puff pastry:
youtube.com/watch?v=BRPJdrq98jw
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Enjoy making this recipe!
Oven temperature:
200 degrees Celsius
Core temperature:
36 degrees Celsius
Ingredients:
800 grams of tenderloin
150 grams of Maitake mushrooms
180 grams of Hedgehog mushrooms
130 grams of Nameko mushrooms
1 shallot
3 springs of thyme
100 grams of beef stock
15 grams of sushi vinegar
Mustard
75 grams of flour
210 grams of milk
1 egg
2 sheets of puff pastry
30 grams of egg wash
Flaky salt
Optional:
6 slices of prosciutto
Bon appetit!