Roasted Jerusalem artichokes (sunchokes)
Delicious recipe with crispy baked Jerusalem artichokes, mushrooms and a creamy sauce. Ideal with a juicy steak
Ingredients
- 750 g Jerusalem artichokes (sunchokes)
- 6 cloves garlic
- 3 sprigs rosemary
- 2 sprigs fresh thyme
- pepper
- salt
- 1 shallot chopped
- 250 g mixed mushrooms
- 200 ml heavy cream
- 250 g steaks
- Butter and oil for frying
Instructions
- Preheat the oven to 200˚C/400˚F
- Wash the Jerusalem artichokes and cut into equal pieces. Place the Jerusalem artichokes in a large baking tray with 5 cloves of garlic and the rosemary/thyme. Sprinkle with a little olive oil, salt and pepper and bake for 45 minutes until golden brown.
- Meanwhile, chop the shallots and thinly slice the mushrooms and sauté in a frying pan until golden brown. Chop the remaining garlic clove and add to the mushrooms.
- After 2 minutes, add the cream and reduce to a nice sauce. Season to taste with salt and pepper.
- Heat a frying pan, add a generous knob of butter with a sprig of thyme and fry the steak to your liking.
Nutrition
Calories: 942kcal | Carbohydrates: 82g | Protein: 39g | Fat: 55g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 190mg | Sodium: 122mg | Potassium: 2505mg | Fiber: 10g | Sugar: 43g | Vitamin A: 1626IU | Vitamin C: 21mg | Calcium: 157mg | Iron: 16mg