Jerusalem Artichoke Gratin with Sage

Main Dishes | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Jerusalem artichoke gratin with sage

Ingredients

Jerusalem Artichoke - 4 lbs
Milk - 17 fl oz
Butter - 2.6 oz
Onion - 1 head
Garlic - 2 cloves
Chopped Sage Leaves - 1.8 oz
Parmesan Cheese - 4.2 oz
Breadcrumbs - 7.1 oz
Olive Oil - 1 fl oz
Coarse Salt - ½ spoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the Jerusalem artichoke. Cut it into cubes measuring 2–3 cm on each side. Place the cubes in a pot, pour in milk, and add enough water to cover the vegetables by about two fingers' width. Cook over medium heat for half an hour, until the Jerusalem artichoke is tender.

Step 2

Meanwhile, in a large skillet, melt two tablespoons of butter. When the butter begins to foam, sauté finely chopped onion, minced garlic, and a few leaves of sage — also finely chopped, to yield a tablespoon of small sage pieces. Cook until the onion is golden.

Step 3

Drain the Jerusalem artichokes in a colander and transfer them to a blender along with the onion mixture and grated Parmesan. Spoon the resulting purée into a one-liter gratin dish.

Step 4

Melt the remaining butter in a large skillet. Set aside 12 of the most beautiful sage leaves, and finely chop the rest. Sauté the chopped sage in the butter along with the bread crumbs until the bread crumbs are golden brown. Then season the crumbs with salt and pepper to taste, and evenly sprinkle them over the purée.

Step 5

Place the gratin in the preheated oven at 428°F for twenty minutes.

Step 6

Heat olive oil in a skillet, enough to cover the entire bottom. In hot but not smoking oil, fry the sage leaves one at a time: very quickly, about three seconds on each side, until they become crispy. Then, use a slotted spoon to transfer each leaf to paper towels. Once all the leaves are ready, sprinkle them with coarse salt and arrange them on a sunchoke gratin.