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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.
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Cook's Corner: Chicken with artichoke hearts, mushrooms
Chef Antonio of Luna Caprese shows how to make this simple chicken recipe.
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Chicken with Artichokes and Mushrooms - Paul Dickel
The complete recipe can be found in the Thyme with Friends Cookbook. This video is part of a collection demonstrating the recipes in the Thyme with Friends Cookbook which supports the North Texas Food Bank (NTFB). The hardbound cookbook has sold out; however, an ebook version is now available on the website. thymewithfriends.org. Join the FaceBook Group for foodie related fun:
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
Stuffed chicken breast [Episode 6]
Ingredients: ????
Chicken:
-1 Whole Chicken ????
-400gr chicken breast
-250ml milk/fresh cream ????
-2 egg whites
-5 sprigs of tarragon ????
Jerusalem Artichoke Puree:
-400 gr artichokes
-200 gr button mushrooms ????
-200 ml full fat milk
-200 gr butter ????
-3 sprigs of thyme
Pomme Maxim:
-200 gr waxy potatoes ????
-40ml clarified butter
Method
Chicken:
-Preheat oven to 180⁰C ????
-Remove legs and winglets, leaving breast on the crown
-For the mousse, cube the breast, blend with milk and egg whites, fold in chopped tarragon and season
-Fill a piping bag with the mousse, carefully seperate skin from breast and pipe inbetween
-Cook for 18 mins turning chicken every 6 mins⏰
Jerusalem Artichoke Puree:
-Slice artichokes and mushrooms and caramelize in butter ????after reducing in their own liquids
-Add thyme and milk and simmer for 6 mins or until artichokes are tender
-Blend for a smooth consistency and season whilst hot
Pomme Maxim:
-Preheat oven to 180⁰C ????
-Peel waxy potatoes
-Slice very thinly with a mandolin
-Use a small cutter or a small round object and cut potatoes
-On a tray covered with parchment paper, place potatoes in an overlapping fashion
-Brush with clarified butter and season
-Bake for 12 mins ⏰
-Halfway through baking cut potatoes in circles and discard the trimmings
Enoki Mushrooms:????
-Slice off excess part
-Season with lemon zest ????, juice and salt
Michelin star chef Chris Harrod creates a Jerusalem artichoke with goats curd recipe
Michelin star chef Chris Harrod creates a stunning dish of Jerusalem artichoke with goats curd and forest finding and rosemary. Chris cooked this dish as part of The Staff Canteen Live at the Hospitality Show 2015. Get Chris' recipe here:
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