| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Jerusalem artichokes |
| 2 |
c |
Milk |
| 5 |
tb |
Unsalted butter |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 3 |
tb |
Chopped fresh sage leaves |
| 1/2 |
c |
Freshly grated Parmesan cheese |
| 2 1/2 |
c |
Fresh bread crumbs |
|
|
Olive oil for frying |
| 12 |
|
Whole fresh sage leaves |
|
|
Coarse salt for sprinkling |
INSTRUCTIONS
FOR FRIED SAGE LEAVES
Peel Jerusalem artichokes and cut into 1-inch pieces. In a stainless-steel
or enameled saucepan combine artichokes, milk, and enough water to cover
artichokes by 1 inch and simmer until tender, about 30 minutes. (Milk will
help prevent artichokes from discoloring.) While artichokes are cooking, in
a large skillet heat 2 tablespoons butter over moderately high heat until
foam subsides and saute onion, garlic, and 1 tablespoon sage until onion is
golden, about minutes.
Preheat oven to 425 F.
Drain artichokes and in a food processor pulse with onion mixture and
Parmesan until smooth. Spoon puree into a 2-quart buttered gratin dish. In
large skillet melt remaining 3 tablespoons butter over moderate heat and
saute bread crumbs with remaining 2 tablespoons sage until golden, about 5
minutes. Season bread crumbs with salt and pepper and sprinkle evenly over
puree. Gratin may be prepared up to this point 2 days ahead and chilled
covered.
Bake gratin in middle of oven until hot and bread crumbs are a shade
darker, about 20 minutes, and garnish with fried sage leaves.
To make fried sage leaves:
In a small skillet heat 1/8 inch oil over moderately high heat until hot
but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until
crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle
sage leaves with coarse salt.
Serves 8.
Gourmet November 1994
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