Jerusalem Artichoke Vol-Au-Vents Russian Style

Jerusalem Artichoke Vol-Au-Vents Russian Style

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Servings: 6
Calories: 488

Ingredients
 

  • 1 lb Jerusalem artichokes
  • 2 shallots finely chopped
  • 1 oz butter
  • 1 tbsp olive oil
  • 5 floz vegetable stock
  • 4 vol-au-vent puff pastry cases 6 in (15 cm) in diameter
  • 1 red chilli pepper finely chopped
  • 6 tbsp concentrated tomato puree
  • 11 floz double cream
  • juice of 2 1/2 lemons
  • salt

Instructions

  • Squeeze the juice of 1 lemon into a large bowl of cold water. Peel the Jerusalem artichokes, and drop them immediately into the acidulated water to prevent discoloration.
  • When they are all prepared, drain, dry and cut into 1/4 in (1/2 cm) dice.
  • Sweat the chopped shallot in 1/2 oz (15 g) of the butter and 1 tbsp oil, add the diced artichokes, sprinkle with a pinch of salt and cook over a low heat, stirring, for 2 - 3 minutes.
  • Add the stock, bring slowly to the boil, cover and simmer gently for about 10 minutes or until they are tender but not at all mushy. Set aside.
  • Place the vol-au-vent cases in the oven, preheated to 325°F (170°C) mark 3, for 15 minutes.
  • While they are heating make the sauce. Melt the remaining butter in a small saucepan and fry the chilli pepper gently for 1 minute. Add the tomato puree and continue stirring over the low heat for about 2 minutes.
  • Stir in 7 fl oz (200 ml) boiling hot water and simmer, uncovered, over a slightly higher heat for 2 - 3 minutes. Stir in the cream and a pinch of salt; simmer, stirring continuously, for a further 2 - 3 minutes.
  • Add this rather thin sauce to the artichokes and place them over a low heat, stirring carefully without breaking them up.
  • When they are very hot, turn off the heat, add the remaining lemon juice, a little more salt if needed and stir once more.
  • Fill the pastry cases with this mixture, put their lids on top and serve at once on very hot plates
Calories: 488 kcal
Carbohydrates: 34 g
Protein: 6 g
Fat: 38g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 84 mg
Sodium: 240 mg
Potassium: 520 mg
Fiber: 2 g
Sugar: 10 g
Vitamin A: 1137 IU
Vitamin C: 21 mg
Calcium: 58 mg
Iron: 4 mg
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