Jerusalem Artichoke and Sage Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you're preparing this dish as a part of your Thanksgiving meal, put this gratin in the oven once the turkey comes out. Ingredients:
4 pounds jerusalem artichokes |
2 cups milk |
5 tablespoons unsalted butter |
1 large onion, chopped |
2 garlic cloves, minced |
3 tablespoons chopped fresh sage leaves |
1/2 cup freshly grated parmesan cheese |
2 1/2 cups fresh bread crumbs |
olive oil for frying |
12 whole fresh sage leaves |
coarse salt for sprinkling |
Directions:
1. 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.
2. Preheat oven to 425° F.
3. 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.
4. Bake gratin in middle of oven until hot and bread crumbs are a shade darker, about 20 minutes, and garnish with fried sage leaves.
5. 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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