Jerusalem Artichokes. First timer here! Haha! Also called sunchokes, these gnarly little tubers look a lot like ginger root. Although available year-round, the prime season in North America is from October to April, and they are best dug after a light frost. Jerusalem artichokes may be eaten raw or cooked. Before eating or cooking, scrub the tubers thoroughly with a vegetable brush. Peeling can be difficult due to the protuberances and is not necessary. The peels are perfectly edible. However, if you must peel them, slice off the smaller bumpy areas and remove the skin with a vegetable peeler. If you will be eating them cooked, you will find it easier to boil, steam, or microwave them whole and unpeeled first, and then peel if necessary. This was my very first time working with Jerusalem artichokes from The Chef’s Garden, therefore I knew I had to get creative in the kitchen and create something special. That is where this special recipe was created! I knew I wanted to create a “gratin.” Gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg, or butter. I used raw cashews to create my gratin in this recipe. This recipe will make you feel right at home. Have you worked with Jerusalem artichokes before? I would love to hear your story!
- 1 cup Raw Cashews
- 4 cups Boiled Water
- 2 cups Jerusalem Artichokes Farmer Jone's Farm at The Chef's Garden
- 1/4 cup Cauliflower
- 1 tbsp Olive Oil Garcia De La Cruz
- 3/4 cup Turkey Bacon, Diced, Small Squares Greensbury Market
- 2 cups White Mushrooms
- 1 half Sweet Onion, Diced
- 1 tbsp Lemon Juice
- 3 cloves Garlic, Minced,
- 4 tbsp Basil, Roughly Chopped
- Himalayn Pink Salt
- Black Peppercorn Spicely Organics
- Soak the cashews in the 4 cups of boiling water for 30 minutes.
- Preheat the oven to 350 degrees F.
- Peel the artichokes and slice thinly, around 1/4 inches,
- Slice the cauliflower florets thinly, around 1/4 inches.
- Bring some water to the boil and once boiled simmer the artichokes and cauliflower for around 7 mins or until just softened but not falling apart. Drain.
- Heat the olive oil and fry the mushrooms, onions, and turkey bacon until the mushrooms are tender and turkey bacon is cooked.
- To make the sauce, drain the cashews saving 1 cup of the water, and place in a blender. Add the lemon, garlic, basil, salt and pepper. Blend until smooth.
- To assemble, place the vegetables in a casserole dish and put the mushroom and turkey bacon mix on top. Flatten slightly and pour the sauce over evenly.
- Bake for around 20 mins or until browned. Season with salt and pepper. Enoy!