Best 3 Pan Fried Jerusalem Artichokes In Sage Butter Recipes
In a culinary world brimming with delectable treasures, Jerusalem artichokes, also known as sunchokes, stand out as a unique and versatile ingredient, offering a symphony of flavors and textures. These knobbly tubers, often overlooked in the realm of root vegetables, possess a subtle sweetness with a nutty undertone, akin to the harmonious blend of artichoke and potato. Pan-frying Jerusalem artichokes unveils their crispy exterior and tender, creamy interior, while a coating of golden-brown sage butter elevates them to a dish of extraordinary indulgence. This article presents a collection of delectable recipes that showcase the versatility of Jerusalem artichokes, transforming them into culinary masterpieces. From the classic pan-fried Jerusalem artichokes in sage butter, a symphony of flavors and textures, to a hearty Jerusalem artichoke and sausage soup, a comforting embrace on a chilly day, these recipes capture the essence of this exceptional ingredient. Additionally, a tantalizing Jerusalem artichoke gratin beckons with its creamy, cheesy goodness, while a refreshing Jerusalem artichoke salad offers a delightful balance of flavors and textures. Embark on a culinary journey with these recipes, celebrating the unique charm of Jerusalem artichokes and discovering their endless possibilities.
Let's cook with our recipes!
JERUSALEM ARTICHOKE SOUP WITH CRISPY SAGE LEAVES
Provided by Tara Parker-Pope
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.
- Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.
- To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. Drain on paper towels. Garnish each serving with a couple of the sage leaves.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 16 grams
BUTTERED JERUSALEM ARTICHOKES
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
Categories Side dish
Time 50m
Number Of Ingredients 6
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
PAN-FRIED ASPARAGUS
This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!
Provided by Kim
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 5.2 g, Cholesterol 30.5 mg, Fat 18.4 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 8.3 g, Sodium 524.6 mg, Sugar 2.1 g
Tips:
- Choose the right artichokes: Select firm, plump Jerusalem artichokes that are about 2-3 inches in diameter. Avoid any that are bruised or have blemishes.
- Scrub the artichokes thoroughly: Use a vegetable brush to scrub the artichokes under cold running water. This will help remove any dirt or debris.
- Trim the artichokes: Cut off the stem and about 1 inch of the top of each artichoke. Then, use a sharp knife to peel away the tough outer layer of each artichoke.
- Slice the artichokes: Cut each artichoke into 1/2-inch thick slices.
- Soak the artichokes in water: Place the artichoke slices in a bowl of cold water for 15 minutes. This will help prevent them from browning.
- Make the sage butter: Melt the butter in a small saucepan over medium heat. Add the sage leaves and cook until they are fragrant and crispy, about 2 minutes. Remove the sage leaves from the butter and set aside.
- Pan-fry the artichokes: Heat the olive oil in a large skillet over medium-high heat. Drain the artichoke slices and pat them dry. Add the artichoke slices to the skillet and cook, stirring occasionally, until they are golden brown and tender, about 5 minutes.
- Add the sage butter and lemon juice: Stir in the sage butter and lemon juice. Cook for an additional minute, or until the artichokes are heated through.
Conclusion:
Pan-fried Jerusalem artichokes in sage butter is a delicious and easy side dish that can be enjoyed with a variety of main courses. The artichokes are crispy on the outside and tender on the inside, with a slightly nutty flavor. The sage butter adds a savory and aromatic flavor to the dish, while the lemon juice brightens it up. This dish is sure to be a hit at your next dinner party!
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