Recipe by The Fulfilled Foodie
The Scottish have been cooking with whiskey forever and now I’ve tried it – it is clear why! This whiskey sauce just goes so well with the creamy butter bean and Jerusalem artichoke puree. If you struggle to get hold of Jerusalem artichokes, you can swap them out for another root veg such as parsnip or turnip.
Are Jerusalem Artichokes Sustainable?
Jerusalem artichokes are actually a very sustainable food choice. For one thing, they can grow perfectly well in poor-quality soil. They don't need very much water to grow which makes them tolerant of droughts and they are also naturally good at not succumbing to plant diseases, allowing them to grow without pesticides.
They can also be used as biofuel (fuel made from plants), which is becoming exceedingly critical in our efforts to move away from fossil fuels. Biofuels come from "energy crops" and burn cleaner than traditional fuel sources, releasing fewer pollutants into the atmosphere.
Recipe Tip: Substitute non-dairy substitutes for butter and cream for the vegan version and lower your carbon footprint.
Jerusalem Artichokes with Baked Portobello Mushroom
- 300 g Jerusalem artichokes
- 100 ml double cream
- 470 g cooked butter beans 2 drained 400 g cans of butter beans
- salt and white pepper
- 2 tablespoon olive oil
- 3 shallots
- 2 sprigs thyme
- 75 ml whiskey
- 200 ml stock
- 4 portobello mushrooms
- knob butter
- 4 cloves garlic roughly chopped