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butter beans in a jerusalem artichoke/cream puree with a baked portobello mushroom on top coating in whiskey sauce and roasted chopped garlic

Jerusalem artichokes and butter beans with baked portobello mushroom and whiskey sauce

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 Time 10 mins
Cook Time 40 mins
Course Appetizer, Main Course
Cuisine British
Servings 4 people
Calories 1528 kcal

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 tbsp olive oil
  • 3 shallots
  • 2 sprigs thyme
  • 75 ml whiskey
  • 200 ml stock
  • 4 portobello mushrooms
  • knob butter
  • 4 cloves garlic roughly chopped

Instructions
 

  • Preheat the oven to degrees Celsius.
  • Boil the jerusalem artichokes in salted water for 30 - 40 minutes until falling apart.
  • Whilst you are waiting for the jerusalem artichokes to cook, finely slide the shallots and fry them with the sprigs of thyme in the olive oil on a medium heat until softened but not coloured. This should take 5 minutes or so.
  • Pour in the whiskey and allow most of it to evapourate. Once you have a few tbsps of liquid left pour in the stock and allow this to reduce until you have 3-4 tbsp of liquid left.
  • Meanwhile, wrap each mushroom in tin foil with a knob of butter and a little salt and pepper. Place on a baking tray in the oven for twenty minutes.
    Add chopped garlic to the tray 10 minutes before the end of cooking.
  • Once the jerusalem artichokes are ready, blend them with cream, salt and white pepper.
  • Stir in the butter beans and gently heat for 5 - 10 minutes to warm the beans.
  • The serve, place the butter beans in the jerusalem artichoke puree in the center of a plate. Top with the mushroom and pour over the whiskey sauce and roasted garlic. Serve with a side of cabbage or purple sprouting broccoli.

Nutrition

Calories: 1528kcalCarbohydrates: 158gProtein: 41gFat: 67gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 137mgSodium: 2471mgPotassium: 3931mgFiber: 35gSugar: 45gVitamin A: 2055IUVitamin C: 26mgCalcium: 274mgIron: 21mg
Keyword artichokes, beans, bourbon, mushroom, whiskey
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