10611 jerusalem artichoke with scallops Recipes

butter, onion chopped, jerusalem artichokes peeled and cut into chunks, chicken stock, milk, double heavy cream, a good pinch of saffron powder, salt and pepper to taste, chopped fresh chives to garnish ...........

olive oil poured, butter melted, garlic chopped, thyme chopped, white wine poured, whole potatoes chopped, whole carrots chopped, whole jerusalem artichokes chopped, lemon juice poured, wheel almonds blended, half n half poured, cayenne ground, cumin ground, chicken broth

lemon, halved, artichokes (2 or 3), jerusalem artichokes, chopped onion, chopped garlic, unsalted butter, salt, dry white wine, chicken broth, heavy cream, garnish: sliced almonds, toasted

butter, onions, minced, jerusalem artichokes, roughly chopped, potatoes, peeled and cubed, brandy, all-purpose flour, chicken broth, heavy whipping cream, salt and pepper to taste, chopped fresh parsley, for garnish

jerusalem artichokes , scrubbed, sliced, carrots, sliced, potatoes, sliced, onion, chopped, garlic cloves, crushed, butter, olive oil, light stock, chili powder, paprika, dried thyme, salt, fresh ground pepper

rack of veal, about 6 to 8 chops, jerusalem artichoke, peeled (must be jerusalem), broad beans , measured before double-peeling, chicken , duck or 2 cups veal stock, thyme, olive oil, butter, garlic, finely chopped, salt & pepper

onions, 1/2-inch dice, extra-virgin olive oil, garlic, minced, jerusalem artichokes, peeled and quartered, chicken broth, salt , pepper, blanched almonds, water, saffron, lemon, juiced, chopped fresh italian parsley, with stems

onions, 1/2-inch dice, extra-virgin olive oil, garlic, minced, jerusalem artichokes, peeled and quartered, chicken broth, salt , pepper, blanched almonds, water, saffron, lemon, juiced, chopped fresh italian parsley, with stems

butter, onions, chopped, jerusalem artichokes, peeled and sliced, vegetable stock, milk (or silk, for vegetarian), salt & pepper, day-old white bread, olive oil

stalks of celary, jerusalem artichokes, butter or margarine, vegetable stock, cream to servre on top but not essential

jerusalem artichokes, water, coarse salt, onions, thinly sliced, vinegar, sugar, cinnamon, garlic, mustard seeds, celery seeds, crushed red pepper

unsalted butter, leek, white and tender green, thinly sliced, homemade dry bread crumbs, freshly grated gruyere cheese, jerusalem artichokes , thinly sliced crosswise, salt and freshly ground pepper, sweet potato (about 1/2 lb), peeled and thinly sliced crosswise, heavy cream

jerusalem artichokes, cleaned and boiled, garlic, minced, vegetable oil, vinegar, water, sugar, dry mustard, salt

chicken, fresh sage leaves plus 2 tsp chopped fresh sage, divided, fresh thyme sprigs plus 1 tbsp chopped , divided, fresh rosemary sprigs plus 1 tbsp chopped , divided, coarse kosher salt, nonstick vegetable oil spray, diameter golden beets, peeled, cut into 3/4-inch wedges, extra-virgin olive oil, divided, parsnips, peeled , quartered lengthwise, cut crosswise into 1 1/2-inch pieces, jerusalem artichokes (also called sunchokes), scrubbed, halved lengthwise, cut crosswise into 1-inch pieces, lager or pale ale

fresh lemon juice, jerusalem artichokes (sunchokes), russet potatoes, peeled , cut into 2-inch pieces, salt, creme fraiche or sour cream, butter, chopped fresh chives

fresh horseradish root, peeled and finely grated, unsweetened applesauce, apple cider vinegar, pommery or dijon mustard, mayonnaise, yukon gold potatoes, peeled, jerusalem artichokes , thoroughly washed, yellow onion, peeled, eggs, beaten, minced fresh flat-leaf parsley, all-purpose flour , plus more as needed, vegetable oil for frying, taramasalata, minced fresh chives, taramasalata is greek carp roe mayonnaise , and is available at middle eastern and mediterranean markets. chef todd aarons recommends krinos brand.

lemon, kilogram ) russet potatoes, peeled and cut into quarters, jerusalem artichokes, peeled, celery root (celeriac), peeled, cut in half, then cut into thick slices, unsalted butter, at room temperature, sea salt and freshly ground black pepper

celery roots (celeriac; 1 3/4 lb total), trimmed, peeled, cut into 1-inch cubes (about 8 cups), russet potatoes, peeled, cut into 3/4-inch cubes (about 3 cups), low-salt chicken broth, whole milk, garlic cloves, peeled, fresh thyme sprigs, fresh bay leaf, unsalted butter, divided, jerusalem artichokes (also called sunchokes), scrubbed, extra-virgin olive oil, chopped fresh thyme (for garnish )