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Image of Jerusalem Artichoke Vol-Au-Vents Russian Style

Jerusalem Artichoke Vol-Au-Vents Russian Style

Servings: 6

Author:

Course:

Vegetable Dishes [/dishes/vegetable-dishes/] Artichokes – Jerusalem [/dishes/vegetable-dishes/artichokes-jerusalem/]

🧂 Ingredients

1 lb Jerusalem artichokes
2 shallots

finely chopped
1 oz butter
1 tbsp olive oil
5 floz vegetable stock
4 vol-au-vent puff pastry cases

6 in (15 cm) in diameter
1 red chilli pepper

finely chopped
6 tbsp concentrated tomato puree
11 floz double cream
juice of 2 1/2 lemons
salt

Instructions

1 Squeeze the juice of 1 lemon into a large bowl of cold water. Peel the Jerusalem
artichokes, and drop them immediately into the acidulated water to prevent
discoloration.
2 When they are all prepared, drain, dry and cut into 1/4 in (1/2 cm) dice.
3 Sweat the chopped shallot in 1/2 oz (15 g) of the butter and 1 tbsp oil, add the
diced artichokes, sprinkle with a pinch of salt and cook over a low heat,
stirring, for 2 - 3 minutes.
4 Add the stock, bring slowly to the boil, cover and simmer gently for about 10
minutes or until they are tender but not at all mushy. Set aside.
5 Place the vol-au-vent cases in the oven, preheated to 325°F (170°C) mark 3, for
15 minutes.
6 While they are heating make the sauce. Melt the remaining butter in a small
saucepan and fry the chilli pepper gently for 1 minute. Add the tomato puree and
continue stirring over the low heat for about 2 minutes.
7 Stir in 7 fl oz (200 ml) boiling hot water and simmer, uncovered, over a
slightly higher heat for 2 - 3 minutes. Stir in the cream and a pinch of salt;
simmer, stirring continuously, for a further 2 - 3 minutes.
8 Add this rather thin sauce to the artichokes and place them over a low heat,
stirring carefully without breaking them up.
9 When they are very hot, turn off the heat, add the remaining lemon juice, a
little more salt if needed and stir once more.
10 Fill the pastry cases with this mixture, put their lids on top and serve at once
on very hot plates

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