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Cream sauce and Jerusalem artichoke

Cream sauce and Jerusalem artichoke

By April 1, 2015

Jerusalem artichoke with cream sauce is a wonderful sauce for all the wide based pasta like fettuccine or pappardelle and of course potato gnocchi. Jerusalem artichokes have a delicate flavor and great texture with cream and a touch of lemon juice - it's so delicious!

  • Prep Time : 50 minutes
  • Cook Time : 30 minutes
  • Yield : 4 מנות
  • Allergens :

Ingredients

Instructions

  • Peel the Jerusalem artichokes and rinse well.
  • Put them in a pot with water and a tablespoon of lemon juice.
  • Bring to a boil.
  • Lower to a medium – low heat and cook for 20 minutes until artichokes are soft enough that a knife goes through to the other side without a problem.
  • At this moment turn off the heat and remove the artichokes from the water to a cutting board - it is very important not to cook the artichokes too much. They will make puree.
  • Wait a few minutes for artichokes to cool down - and then cut into small cubes.
  • Heat some olive oil in a medium sized saucepan.
  • When the oil is hot - Put the garlic cloves in the pot  and fry, stirring about 2 minutes.
  • Put the artichokes cubes in the pot and fry, stirring 3-4 minutes.
  • Shake the cream containers a little and pour them into the pot.
  • Add salt and black pepper and 2 tablespoons of lemon juice.
  • Add a little nutmeg and thyme.
  • Stir and bring to a boil.
  • After boiling lower the heat to minimum and cook for 7 minutes.
  • After seven minutes - the sauce was reduced by at least a quarter - turn off the heat.
  •  In a good quality blender - blend the sauce until there are no lumps or pieces.

Its ready!

Recommended to serve with potato gnocchi or pasta flat and wide - and do not forget to decorate the plate a little with chopped chives.

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