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Jerusalem artichoke. butter bean, mushroom and whiskey sauce on a dark plate
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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
Cook Time40 minutes
Total Time50 minutes
Course: Main
Cuisine: American
Servings: 4 people
Calories: 424kcal

Ingredients

  • 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

Nutrition

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