Français
| Register    
Search

Advanced research

Jerusalem Artichokes "à la Darphin"TheWorldWideGourmet.com

Flavors of France

Total time: less than 15 min

Preparation time: 30 minutes
Cooking time: 20 minutes

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:202.4 kcal

Proteins:1.8 g

Fats:15.5 g

Carbohydrate:16 g

Fibers:1.7 g

Sugar:9.2 g

Cholesterol:40.7 mg

Sodium:117.4 mg

Calcium:22.4 mg

Energy:402 kcal

Proteins:3.6 g

Fats:30.7 g

Carbohydrate:31.8 g

Fibers:3.3 g

Sugar:18.3 g

Cholesterol:80.8 mg

Sodium:233.3 mg

Calcium:44.5 mg

SIMILAR RECIPES

  • Asparagus with Parmigiano Romano

  • Asparagus with Garden Sauce

  • Asparagus Meunière with Parmesan, Truffle Sabayon and Egg

  • Broccoli Loaf

  • Cucumber with Yogurt and Peppermint, with Cumin Biscuits

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

600

g

jerusalem artichoke or sunchokes

4

dried figs

150

g

butter

15

ml

potato starch

salt and freshly ground pepper

METHOD

  1. Clarify the butter by melting it over very low heat - it must not boil - until it is translucent and the white residue settles to the bottom of the pan. Remove from the heat, and using a small ladle or spoon, remove the clear butter from the top.

  2. Peel the Jerusalem artichokes. Grate them into thin julienne strips, toss them with clarified butter, and then in the potato starch. Season with salt and pepper.

  3. Cut the figs into 5 or 6 slices.

  4. Take 4 non-stick skillets, each 12 cm (5") in diameter. Cover the bottom with half of the Jerusalem artichokes. Add a layer of figs, then cover with the remaining Jerusalem artichokes.

  5. Place the skillets over low heat and cook for 10 minutes until browned, then turn with a spatula and cook the other side for 10 minutes longer.

  6. Drain on paper towels and serve with a sprinkling of fleur de sel.

WINE SUGGESTIONS

Zinfandel

Merlot

Sangiovese

CHEF'S NOTES

The Jerusalem artichoke (or sunchoke) is a tuber of the sunflower family. Originally from North America, where it was highly prized by the native peoples, it was introduced to France in the 16th century by Samuel de Champlain where it quickly became very popular. Its name comes from the fact that its flavor is reminiscent of artichoke. The season for Jerusalem artichokes ranges from fall until early spring. Choose firm attractive tubers. They should never be muddy or dirty.

Equipment:
Have 4 non-stick skillets, 12 cm (5") in diameter.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box