Jerusalem Artichokes with Baked Portobello Mushroom
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.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Main
Cuisine: American
Servings: 4 people
Calories: 424kcal
- 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
Calories: 424kcal | Carbohydrates: 46g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 225mg | Potassium: 1321mg | Fiber: 11g | Sugar: 15g | Vitamin A: 514IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 6mg