Ingredients

 

Jerusalem artichokes

  • 1 lb Jerusalem artichokes
  • 3 tbsp olive oil
  • 1 sprig thyme
  • salt and pepper to taste

Jerusalem truffle sauce

  • 6 Jerusalem artichokes peeled and chopped
  • 3 baby yukon potatoes peeled and chopped
  • 2 tbsp butter
  • 3 cup water
  • 3 oz petit truffle gouda cheese
  • 1 tbsp black truffle oil (or more)
  • salt and pepper

For garnish

Nutritional information

Calories: 221kcalCarbohydrates: 39gProtein: 7gFat: 5gSaturated Fat: 2gCholesterol: 13mgSodium: 155mgPotassium: 960mgFiber: 4gSugar: 16gVitamin A: 102IUVitamin C: 19mgCalcium: 112mgIron: 6mg
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 8 people

How to make potato truffle sauce

  • Add sunchokes, potato, water, and a pinch of salt to a small sauce pot and bring to a boil.  Simmer for 18 minutes or until the sunchokes and potatoes are done.  Strain out the water, and place the rest ingredients (cheese, butter) into a blender.
    Add 1 1/3 cup of the cooking water and puree for 30 seconds until smooth and creamy. If the sauce seems too thick add a little more water.   Taste the sauce and finish with truffle oil and additional salt if needed.  Set aside and keep warm

How to cook Jerusalem artichokes

  • Wash and dry the Jerusalem artichokes. Place on a sheet pan lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Place in a preheated 350 degree oven for 30-35 minutes or until they are tender all the way through.
    Take and let them cool. You can trim off any of the “knobs” on the Jerusalem artichokes if they are tough. Then slice them into 1/8-1/4 thickness and place them back on the sheet pan. Season the slices with a little more salt and drizzle with a touch of olive oil.
    sunchoke with black truffle

To Finish

  • Place the Jerusalem artichoke slices back into the oven for 5 minutes. Then take out and place 6 slices around the plate. Spoon the warm truffle sauce over top the slices. Add the fresh black truffle slices. Serve and enjoy!
    jerusalem artichoke with black truffle

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