Try this easy Jerusalem artichoke recipe with black truffle!
It's a vegetarian dish that looks amazing, but don't let the look fool you, this is simple to make!
Roast the sunchokes in the oven. The sauce (fondue) is nothing more than boiling and pureeing a few ingredients. This sauce will be one you don't want to throw away especially because it doesn't have any cream.
This is probably one of the best vegetarian dishes you will ever have! This is a fantastic sunchoke recipe that will blow anyone socks off! Truth be told it isn’t as hard as maybe it looks which is always a good thing. For the recipe you simply roast the Jerusalem artichokes (sunchokes) in the oven.
Then you make a sauce out of the Jerusalem artichokes , potato, and truffle cheese which ends up being like a fondue consistency without any added milk or cream other than the cheese. You top all with fresh black truffles and it is to die for! Here is the recipe I hope you enjoy it!
Jerusalem Artichoke and Black Truffle
Jerusalem artichokes
- 1 lb Jerusalem artichokes
- 3 tbsp olive oil
- 1 sprig thyme
- salt (and pepper to taste)
Jerusalem truffle sauce
- 6 Jerusalem artichokes ( peeled and chopped)
- 3 baby yukon potatoes ( peeled and chopped)
- 2 tbsp butter
- 3 cup water
- 3 oz petit truffle gouda cheese
- 1 tbsp black truffle oil ((or more))
- salt (and pepper)
For garnish
- 1 large black truffle
How to make potato truffle sauce
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Add sunchokes, potato, water, and a pinch of salt to a small sauce pot and bring to a boil. Simmer for 18 minutes or until the sunchokes and potatoes are done. Strain out the water, and place the rest ingredients (cheese, butter) into a blender.
Add 1 1/3 cup of the cooking water and puree for 30 seconds until smooth and creamy. If the sauce seems too thick add a little more water. Taste the sauce and finish with truffle oil and additional salt if needed. Set aside and keep warm
How to cook Jerusalem artichokes
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Wash and dry the Jerusalem artichokes. Place on a sheet pan lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Place in a preheated 350 degree oven for 30-35 minutes or until they are tender all the way through.
Take and let them cool. You can trim off any of the “knobs” on the Jerusalem artichokes if they are tough. Then slice them into 1/8-1/4 thickness and place them back on the sheet pan. Season the slices with a little more salt and drizzle with a touch of olive oil.
To Finish
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Place the Jerusalem artichoke slices back into the oven for 5 minutes. Then take out and place 6 slices around the plate. Spoon the warm truffle sauce over top the slices. Add the fresh black truffle slices. Serve and enjoy!
