Baked Jerusalem Artichoke with Onion Sauce

4 servings

60 minutes

First, the Jerusalem artichoke is baked in the oven, then dipped in a thick creamy onion sauce. Recipe by Vladimir Chistyakov, chef of the Buro TSUM restaurant.

Energy value per serving

• Calories: 552.3
• Proteins: 6g
• Fats: 45g
• Carbohydrates: 25.9g

Ingredients

• Jerusalem artichoke: 400 g
• Onion: 3 head
• Thyme: 3 sprig
• Butter: 60 g
• Olive oil: 100 ml
• Dry white wine: 150 ml
• Cream: 300 ml
• Onion-sibulet: 5 g
• Salt: to taste
• Sugar: to taste
• Crushed black pepper: to taste

Cooking steps

1. Wrap the Jerusalem artichoke in foil with thyme sprigs, olive oil, salt, and black pepper. Bake in an oven preheated to 190 degrees for 30-40 minutes.

   Required ingredients:

   • Jerusalem artichoke: 400 g
   • Thyme: 3 sprigs
   • Olive oil: 100 ml
   • Salt:  to taste
   • Crushed black pepper:  to taste

2. Cut the onion into strips. In a saucepan, heat olive oil with butter and crushed black pepper over high heat, add the onion and fry, stirring constantly, for 15-20 minutes.

   Required ingredients:

   • Onion: 3 heads
   • Olive oil: 100 ml
   • Butter: 60 g
   • Crushed black pepper:  to taste

3. Add wine to the onion, evaporate for 1-2 minutes, add cream and sugar, heat and reduce for 8-10 minutes. Blend until smooth.

   Required ingredients:

   • Dry white wine: 150 ml
   • Cream: 300 ml
   • Sugar:  to taste

4. Slice the Jerusalem artichoke into thick slices. Pour onion sauce on a plate and place the slices of Jerusalem artichoke on it. Garnish with chopped scallions, green oil, and young sprouts.

   Required ingredients:

   • Jerusalem artichoke: 400 g
   • Onion-sibulet: 5 g