Jerusalem Artichoke Vol Au Vents Russian Style Recipe
This is an irresistible Jerusalem Artichoke Vol Au Vents Russian Style recipe that make for an impressive appetizer. The flavor of artichokes blended with the other ingredients makes this dish completely delectable. Make this Jerusalem Artichoke Vol Au Vents Russian Style for your family and i bet they are gonna love it!
Ingredients
| Jerusalem artichokes | 1 Pound | |
| Shallots | 2 | |
| Butter | 2 Tablespoon | |
| Olive oil | 1 1/2 Tablespoon | |
| Vegetable stock | 3/4 Cup (16 tbs) | |
| Vol au vent puff pastry cases - 4, 6 in in diameter | ||
| Red chili pepper | 1 To taste | |
| Tomato Paste | 1/2 Cup (16 tbs) | |
| Heavy cream | 1 1/4 Cup (16 tbs) | |
| Juice of lemons - 2 1/2 | ||
| Salt | To Taste | |
Directions
GETTING READY
1 Peel the Jerusalem artichokes.
2 Drop them immediately into a large bowl of cold water acidulated with the juice of 1 lemon to prevent them from discoloring.
3 When they are all prepared, drain well.
4 Dry, and cut into 1/4 in dice.
5 Preheat the oven to 325°F
MAKING
6 In a pan, heat 1 tbsp of the butter and 1 1/2 tbsp oil.
7 Sweat the chopped shallot add the diced artichokes.
8 Sprinkle with a pinch of salt, and cook over low heat, stirring and mixing for 2-3 minutes.
9 Add the stock and bring slowly to a boil.
10 Cover, and simmer gently for about 10 minutes or until the artichokes are tender but not mushy.
11 Set aside.
12 Place the vol au vent cases in the oven, for 15 minutes.
13 Meanwhile, make the sauce: in a small saucepan, melt the butter.
14 Fry the chili pepper gently for 1 minute.
15 Add the tomato paste and continue stirring over a low heat for about 2 minutes.
16 Stir in 1 cup boiling hot water and simmer, uncovered, over slightly higher heat for 2-3 minutes.
17 Stir in the cream and a pinch of salt.
18 Simmer, stirring continuously, for another 2-3 minutes.
19 Add this sauce to the artichokes and place them over low heat, stirring carefully without breaking them up.
20 When they are very hot, remove from the heat.
21 Add the remaining lemon juice, a little more salt if needed, and stir once more.
SERVING
22 In a serving dish, place the baked vol au vent cases.
23 Evenly dividing the artichoke mixture, put it on the vol au vent cases.
24 Serve at once.
1 Peel the Jerusalem artichokes.
2 Drop them immediately into a large bowl of cold water acidulated with the juice of 1 lemon to prevent them from discoloring.
3 When they are all prepared, drain well.
4 Dry, and cut into 1/4 in dice.
5 Preheat the oven to 325°F
MAKING
6 In a pan, heat 1 tbsp of the butter and 1 1/2 tbsp oil.
7 Sweat the chopped shallot add the diced artichokes.
8 Sprinkle with a pinch of salt, and cook over low heat, stirring and mixing for 2-3 minutes.
9 Add the stock and bring slowly to a boil.
10 Cover, and simmer gently for about 10 minutes or until the artichokes are tender but not mushy.
11 Set aside.
12 Place the vol au vent cases in the oven, for 15 minutes.
13 Meanwhile, make the sauce: in a small saucepan, melt the butter.
14 Fry the chili pepper gently for 1 minute.
15 Add the tomato paste and continue stirring over a low heat for about 2 minutes.
16 Stir in 1 cup boiling hot water and simmer, uncovered, over slightly higher heat for 2-3 minutes.
17 Stir in the cream and a pinch of salt.
18 Simmer, stirring continuously, for another 2-3 minutes.
19 Add this sauce to the artichokes and place them over low heat, stirring carefully without breaking them up.
20 When they are very hot, remove from the heat.
21 Add the remaining lemon juice, a little more salt if needed, and stir once more.
SERVING
22 In a serving dish, place the baked vol au vent cases.
23 Evenly dividing the artichoke mixture, put it on the vol au vent cases.
24 Serve at once.
Chef
