Ingredient:
1 kg Jerusalem artichokes, peeled
Juice of 1 lemon
30 g butter
1 ½ tbsp oil
2 onion, finely chopped
1 garlic clove, crushed
1 cup fresh white breadcrumbs
1 egg
5 tbsp vegetable stock or milk
1 tbsp chopped fresh parsley
5 ml chopped sage
Salt and freshly ground black pepper
For the sauce
250 g fresh spinach, prepared
1 tbsp butter
2 shallots, finely chopped
180 ml vegetable stock
160 single cream
Salt and freshly ground black pepper
Method:
Preheat the oven to 180c/350f/gas4. Grease six 150 ml ramekin dishes, and then place a circle of non stick baking parchment in each base.
Place the artichokes in a pan with the lemon juice and water to cover. Simmer for about 10 minutes until tender. Drain and mash with the butter.
Heat the oil in a frying pan and fry the onion and garlic until soft. Puree in a food processor with the breadcrumbs, egg, stock or milk, parsley, sage and seasoning.
Add the artichokes and process briefly. Do not over- process.
Put the mixture in the prepared dishes and smooth the tops. Cover with non-stick baking parchment, place in a roasting pan half-filled with boiling water and bake for 35-40 minutes until firm.
To make the sauce, the spinach without water, in a large covered pan, for 2-3 minutes. Shake the pan occasionally. Strain and press out the excess liquid.
Melt the butter in a small pan and fry the shallots gently until slightly softened but not browned. Place in a food processor or blender with the spinach and blitz to make a smooth puree.
Pour back into the pan, add the cream and seasoning, and keep warm over a very low heat. Do not allow the mixture to boil.
Allow the timbales to stand for a few minutes after cooking and then turn out on to warmed serving plates. Spoon the warm sauce over them and serve.
1 kg Jerusalem artichokes, peeled
Juice of 1 lemon
30 g butter
1 ½ tbsp oil
2 onion, finely chopped
1 garlic clove, crushed
1 cup fresh white breadcrumbs
1 egg
5 tbsp vegetable stock or milk
1 tbsp chopped fresh parsley
5 ml chopped sage
Salt and freshly ground black pepper
For the sauce
250 g fresh spinach, prepared
1 tbsp butter
2 shallots, finely chopped
180 ml vegetable stock
160 single cream
Salt and freshly ground black pepper
Method:
Preheat the oven to 180c/350f/gas4. Grease six 150 ml ramekin dishes, and then place a circle of non stick baking parchment in each base.
Place the artichokes in a pan with the lemon juice and water to cover. Simmer for about 10 minutes until tender. Drain and mash with the butter.
Heat the oil in a frying pan and fry the onion and garlic until soft. Puree in a food processor with the breadcrumbs, egg, stock or milk, parsley, sage and seasoning.
Add the artichokes and process briefly. Do not over- process.
Put the mixture in the prepared dishes and smooth the tops. Cover with non-stick baking parchment, place in a roasting pan half-filled with boiling water and bake for 35-40 minutes until firm.
To make the sauce, the spinach without water, in a large covered pan, for 2-3 minutes. Shake the pan occasionally. Strain and press out the excess liquid.
Melt the butter in a small pan and fry the shallots gently until slightly softened but not browned. Place in a food processor or blender with the spinach and blitz to make a smooth puree.
Pour back into the pan, add the cream and seasoning, and keep warm over a very low heat. Do not allow the mixture to boil.
Allow the timbales to stand for a few minutes after cooking and then turn out on to warmed serving plates. Spoon the warm sauce over them and serve.
