Baked Jerusalem Artichoke with Onion Sauce

Description

To make the green oil, blend olive oil with green onions in a blender, then strain it through a sieve lined with several layers of cheesecloth.

Ingredients

• Jerusalem Artichoke - 15 oz
• Onion - 3 heads
• Thyme - 3 sprigs
• Butter - 0 oz
• Olive Oil - 5 fl oz
• Dry White Wine - 5 fl oz
• Cream - 10 fl oz
• Shallot - 0 oz
• Salt - to taste
• Sugar - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Wrap the Jerusalem artichokes in foil with sprigs of thyme, olive oil, salt, and black pepper. Bake in an oven preheated to 375°F for 30–40 minutes.

Step 2

Slice the onion into thin strips. In a saucepan, heat olive oil together with butter and crushed black pepper over high heat, then add the onion and sauté, stirring constantly, for 15–20 minutes.

Step 3

Add the wine to the onions, let it simmer for 1–2 minutes, then add the cream and sugar. Heat through and reduce for 8–10 minutes. Blend until smooth.

Step 4

Slice the sunchoke into thick rounds. Pour the onion sauce onto a plate and arrange the sunchoke slices on top. Garnish with chopped chives, green oil, and young sprouts.

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