Dishes

Jerusalem artichoke mash with gratin scallops


Do you know the mash, this delicious puree of Irish origin revisited here with Jerusalem artichokes and accompanied by scallops?

Preparation time : 10 minutes
Cooking time : 30 minutes

In the basket :

  • 700 gr of Jerusalem artichoke
  • 6 scallops
  • 1 slice of raw ham
  • 1 toast
  • a few sheets of parsley dish

In the closet :

  • 2 tbsp. tablespoons of olive oil
  • Salt and pepper from the mill
  • parchment paper

> Health: health benefits and virtues of Jerusalem artichoke

Jerusalem artichoke mash with gratin scallops

Preheat the oven to 200 ° C (Th.7).

  • Peel the Jerusalem artichokes with a peeler and cut them into small pieces.
  • Heat 2 tbsp. of oil in a sauté pan and place the Jerusalem artichoke cubes.
  • Pour 15 cl of water on top, season with salt and pepper and place a round of baking paper on top. This should be pierced in the center to allow the water vapor to pass. Cook the Jerusalem artichokes for 30 minutes.
  • In the meantime, place the raw ham, roughly cut, a few parsley leaves and the rusk in the blender. Mix everything to obtain breadcrumbs.
  • Place the scallops on a baking dish. Sprinkle the breadcrumbs on top and bake for about 10-15 minutes.
  • Check the doneness by cutting a scallop and checking that the flesh is white. It can be slightly translucent at heart, but not too much.
  • When the Jerusalem artichokes have finished cooking, place them in a bowl and mash them coarsely with a fork. Season and serve with the gratin scallops.

HelloFresh consumer info

When you have to choose Jerusalem artichokes, prefer small, firm ones with a clean and slightly damaged skin.

Be careful, this is a fairly fragile vegetable, be sure to handle it with care. You can keep it for about 2 weeks in a perforated plastic bag at the bottom of your refrigerator.

Also, be sure to place paper towels in the bag, this will help remove the moisture.

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Video: Creamy Garlic Scallops (October 2020).