JERUSALEM ARTICHOKE AND SAGE GRATIN
Categories Side Bake Sauté Thanksgiving Vegetarian Parmesan Jerusalem Artichoke Fall Chill Sage Gourmet
Yield Serves 8
Number Of Ingredients 12
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.
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Tamera Bankston
[email protected]I'm thinking about making this gratin for Thanksgiving. It looks like it would be a great addition to the feast.
Ibrahim Ibn ibrahim
[email protected]This gratin is a great comfort food. It's perfect for a cold night.
Michael Nunley
[email protected]I made this gratin for a potluck and it was a big hit. Everyone loved it!
Haider yousafzai
[email protected]I'm not a big fan of sage, so I used thyme instead. It still turned out great.
Brandi Bera
[email protected]This gratin is a great way to get your kids to eat their vegetables. My kids loved it!
Nyagoa Gatdiet
[email protected]I added some chopped bacon to the gratin for extra flavor. It was a great addition.
Sanjev Pradhan
[email protected]I'm allergic to nuts, so I used almond milk instead of cream. The gratin still turned out great!
Matthew Stjohn
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The gratin is absolutely delicious.
Torbaba Torbaba
[email protected]I'm not sure what went wrong, but my gratin turned out watery. I think I might have added too much milk.
Ayaz Khaliq
[email protected]This gratin is a great way to use up leftover artichokes. It's also a great dish to serve for a special occasion.
Mailk Jawad
[email protected]I followed the recipe exactly and the gratin turned out perfectly. It was a big hit with my guests.
ZAHID Jabroo
[email protected]I'm not a big fan of artichokes, but I really enjoyed this gratin. The flavors were well-balanced and the texture was perfect.
Sfyf Ytyf
[email protected]This gratin was easy to make and very flavorful. I would definitely recommend it to others.
Nickelodeon Haïti
[email protected]I had some trouble finding Jerusalem artichokes, but I'm glad I did. This recipe is a keeper!
Maxamud Cabdisamad
[email protected]This was a bit too cheesy for my taste, but overall it was a good recipe. I would try it again with less cheese.
Eilan manuel Garcia jimenez
[email protected]I love the combination of artichokes and sage. This gratin is a great way to showcase these flavors.
Ali Sayco
[email protected]I've never cooked with Jerusalem artichokes before, but this recipe made it easy. The artichokes were tender and flavorful, and the gratin was cheesy and delicious.
Nabaka Lamulla
[email protected]This recipe was a hit with my family! The artichokes and sage paired perfectly, and the gratin was creamy and flavorful. I will definitely be making this again.