search
Loading
|  home | feedback | help          
StarChefs
Features on StarChefs
Turkey Tips
2004 2001 1998
2003 2000 1997
2002 1999 1996
turkey TIPS
   

jerusalem artichoke “hash” with virginia ham, leeks, and fresh sage
Chef Todd Gray of Equinox – Washington D.C.
Adapted by StarChefs

Yield: 6 Servings

Ingredients:

  • ½ cup grapeseed oil
  • 1 cup Virginia ham, diced
  • 18 Jerusalem artichokes, peeled and sliced
  • 2 cups leeks, diced and cleaned
  • ½ cup shallots, sliced
  • 3 cloves garlic, sliced
  • 2 Tablespoons butter
  • 6 sage leaves, fine chiffonade
  • Salt and freshly ground black pepper, to taste

Method:

In large sauce pan, heat grapeseed oil over medium flame. Add ham, allow to render 3-5 minutes. Add Jerusalem artichokes and cook until golden, about 10 minutes. Add leeks, shallots and garlic and cook minutes more. Add butter, sage and seasoning, then remove from fire, transfer to round dish. Serve warm.

Wine Pairing:
Domaine Weinbach “St. Catherine”, Alsace, 2001

 


 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy