Jerusalem Artichoke With Scallion Butter Sauce
As eaten in the o2 restaurant in the Inbal hotel.
This has become my new side dish obsession.
So easy to make and OMG delicious. Lighter than a potato but with that flavor and texture. But Leo the added sweet earthy tang of n artichoke… it’s so unique!
Then just add a butter sauce to it (yes can be made pareve) with the intense flavor of scallions and onion, you have a truly beautiful dish!
Ingredients
8-10 Jerusalem artichokes (sun chokes) washed well and soaked in water with 2 lemons worth of juice for an hour.
Oil
Salt and pepper.
For the Butter scallion sauce:
1 stick butter (can sub with margarine or 1/4 cup avocado oil)
1 red onion, sliced thin
3 clove garlic, minced
Handful chopped fresh parsley
3 cubes @pardesfarms frozen scallion cubes
Salt and pepper to taste
Instructions
In a large baking sheet, add your oil and pierce your sunchokes with a fork.
Add them to the baking sheet and toss with salt and pepper.
Bake on 400F for 45-50 minutes till fork tender.
In a large skillet melt your butter and add your onions. Let caramelize in the butter for about 15-20 minutes. Then add the garlic, parsley, scallion cubes and seasoning and mix well.
Cut your artichokes in half and add to the pan and mix well with the sauce.
Serve hot.