Artichoke Sauce
A simple, earthy sauce made from pureed Jerusalem artichokes, boiled down to a pulp and seasoned with salt and pepper. This recipe offers a thicker consistency than artichoke soup, making it an excellent accompaniment for meats.
Ingredients
- 1 pound Jerusalem artichokes (approximately 450g)
- 2 cups Water (Enough to cover the artichokes; can substitute with white stock for richer flavor)
- 0.5 tsp Salt (To taste)
- 0.25 tsp Black pepper, ground (To taste)
More recipes using Jerusalem artichoke
Jerusalem Artichoke in Cream Sauce
This classic recipe transforms the humble Jerusalem artichoke into a creamy and comforting dish, perfect for a fall or spring meal. The artichokes are cooked in milk with a touch of onion, then finished with a simple butter and flour sauce. The result is a rich, savory, and satisfying side dish that highlights the unique flavor of this often-overlooked vegetable.
Artichoke Soup
A delicate and creamy soup made from Jerusalem artichokes, simmered until tender and pureed into a rich milk base. This recipe includes a traditional liaison of egg yolks or cream for a velvety finish, served with crisp fried bread.
Palestine Soup
A classic Anglo-Indian soup made from Jerusalem artichokes (also known as Palestine soup due to the corruption of the Italian 'girasole' to 'Jerusalem'). This recipe follows the method for Artichoke Soup, resulting in a creamy, earthy puree enriched with stock and cream, served with crisp croutons.
Instructions
- 1Wash the Jerusalem artichokes thoroughly and peel them carefully.
- 2Place the peeled artichokes in a saucepan and cover with water. Bring to a boil and simmer until they are extremely soft and can be easily mashed to a pulp.
- 3Drain the artichokes (reserving a little liquid if needed). Rub the soft artichokes through a wire sieve to create a smooth, thick puree.
- 4Season the puree with salt and pepper to taste. If the consistency is too thick, stir in a small amount of the reserved cooking liquid until the desired sauce consistency is reached.
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Jerusalem Artichoke in Cream Sauce
This classic recipe transforms the humble Jerusalem artichoke into a creamy and comforting dish, perfect for a fall or spring meal. The artichokes are cooked in milk with a touch of onion, then finished with a simple butter and flour sauce. The result is a rich, savory, and satisfying side dish that highlights the unique flavor of this often-overlooked vegetable.
Boiled Jerusalem Artichokes
Simple boiled Jerusalem artichokes, served with a sauce of your choice. Preparation is similar to potatoes.
Artichoke Soup
A delicate and creamy soup made from Jerusalem artichokes, simmered until tender and pureed into a rich milk base. This recipe includes a traditional liaison of egg yolks or cream for a velvety finish, served with crisp fried bread.
Palestine Soup
A classic Anglo-Indian soup made from Jerusalem artichokes (also known as Palestine soup due to the corruption of the Italian 'girasole' to 'Jerusalem'). This recipe follows the method for Artichoke Soup, resulting in a creamy, earthy puree enriched with stock and cream, served with crisp croutons.