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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.
How To make Jerusalem Artichoke with Mushrooms and Thyme's Videos
Jerusalem Artichokes | In Defence of the Jerusalem Artichoke | VEG HACKS
Jerusalem artichokes are the star of this week's Veg Hack.
Chef Bob explains what makes these knobbly tubers so great and shows a simple recipe where they are roasted, skins on, with fresh herbs and mushrooms.
Full recipe available on our website:
Beef wellington
Hey guys, in this video I will show you how to make a delicious beef wellington. It takes a little bit of time, but I think it's a great recipe!
You can prep it the day before and bake it when you need it. Perfect for the upcoming holidays!
How to make your own puff pastry:
youtube.com/watch?v=BRPJdrq98jw
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Enjoy making this recipe!
Oven temperature:
200 degrees Celsius
Core temperature:
36 degrees Celsius
Ingredients:
800 grams of tenderloin
150 grams of Maitake mushrooms
180 grams of Hedgehog mushrooms
130 grams of Nameko mushrooms
1 shallot
3 springs of thyme
100 grams of beef stock
15 grams of sushi vinegar
Mustard
75 grams of flour
210 grams of milk
1 egg
2 sheets of puff pastry
30 grams of egg wash
Flaky salt
Optional:
6 slices of prosciutto
Bon appetit!
Lamb Rump | Jerusalem Artichokes | Social Food Network
A little insight into sous vide cooking...
Learn how to make a stunning Lamb dish in 5 minutes.
A beautiful lamb rump, served with Jerusalem artichoke's is a winning combination. I would highly recommend Lamb rumps, they have great flavour and if cooked and rested well they are so tender. Sous vide cooking helps to produce a perfectly cooked & rested piece of Lamb.
Caramelise the artichoke's for the puree to intensify the flavour and give you a rather unique taste.
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SFN.
Michelin star chef Tom Aikens creates Lapsang Tea Infused Foie Gras and Pickled Jerusalem Artichoke
Watch Tom Aikens creates Lapsang Tea Infused Foie Gras and Pickled Jerusalem Artichoke. The dish was created as part of The Staff Canteen Live at Hotelympia 2016 at the Excel.
Get Tom’s recipe here:
The Staff Canteen Live – Skillery supported by the Craft Guild of Chefs, was held in conjunction with speciality produce supplier, Westlands and Tom was sponsored by Steelite.
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs.
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We're cooking native farm eggs at 143.6° with sunchokes, foraged mushrooms and mushroom broth with Chef Champe Speidel of Persimmon.
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: