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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Kafeel Rajpoot
[email protected]This gratin is just okay. It's not bad, but it's not great either. I probably won't make it again.
Efrain Bamos
[email protected]I would not recommend this recipe. It's not worth the effort.
Ahmad sheikh
[email protected]This recipe is a waste of time and money. The gratin was not good and I ended up throwing it away.
Ali Dj
[email protected]I made this gratin for my family and they didn't like it. They said it was too cheesy and the Jerusalem artichokes were too bland.
Jomarlyn Lazaga
[email protected]This recipe is not for beginners. It's a bit complicated and there are a lot of steps. I would recommend it to experienced cooks only.
Kamran Khan
[email protected]I followed the recipe exactly but my gratin didn't turn out as creamy as I had hoped. I think I might have overcooked it.
Katie Watson
[email protected]This dish was a bit bland for my taste. I think I would have liked it more if I had added some additional seasonings.
Omar Lara Nicole
[email protected]I used a different type of cheese than the recipe called for and it turned out great. This gratin is very versatile.
Waqar Karbalai
[email protected]I'm not a big fan of sage, so I omitted it from the recipe. The gratin was still very good, but I think it would have been even better with the sage.
Christian C
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The gratin is absolutely delicious.
Salome Makoma
[email protected]I made this gratin for a dinner party and it was a huge success. Everyone raved about it. I'll definitely be making it again.
Britney Bahati
[email protected]This gratin is pure comfort food. It's creamy, cheesy, and oh-so-satisfying. I could eat it every day!
Dhero biro Paudel
[email protected]I love the combination of Jerusalem artichokes, sage, and Gruyère cheese. It's a unique and delicious dish that I'm sure to make again.
NICHOLAS NSUBUGA
[email protected]This recipe is a keeper! It's easy to make and always a crowd-pleaser. I've made it several times now and it's always perfect.
Pagal Lala
[email protected]I'm not usually a fan of Jerusalem artichokes, but this gratin changed my mind. The flavors and textures were amazing together.
Fathima Shana
[email protected]This dish was a hit with my family! Even my picky kids loved it. The Jerusalem artichokes are so creamy and flavorful, and the sage and Gruyère cheese add a touch of sophistication.
Dr Malla
[email protected]I followed the recipe exactly and it turned out perfectly. The gratin was creamy and cheesy, with a crispy top and tender artichokes. The sage added a lovely herbaceous flavor.
Zachery MacArthur
[email protected]This Jerusalem artichoke and sage gratin was an absolute delight! The flavors of the artichokes, sage, and Gruyère cheese blended perfectly, creating a creamy, savory, and slightly nutty dish that was both comforting and elegant.