Il Villaggio Mascarpone Mac & Cheese with Jerusalem Artichokes – Week 51: Unusual Vegetable
It’s fun to try vegetables that you’ve never cooked with before. This week’s “Unusual Vegetable” theme quite naturally led me to the Jerusalem artichoke.
This is a root vegetable that tastes somewhat like artichoke, but isn’t one. It has a very mild flavour and is cooked like potatoes, but is low in carbohydrates. Jerusalem artichokes are delicious puréed, sautéed in butter, or fried.
I decided to make a Mac & Cheese with a creamy Damafro Gruyère and Il Villagio Mascarpone sauce, using thin slices of Jerusalem artichoke sautéed in butter as a crispy topping. Kind of like classic scalloped potatoes.
It’s a tasty treat that’s perfect as a side dish!
- Preheat oven to 400°F (200°C).
- In a pan, brown Jerusalem artichokes in butter. Season with salt and pepper. Set aside.
- In a saucepan, melt butter and soften onions and garlic.
- Add flour and stir for 1 minute, making sure the flour doesn’t brown.
- Gradually add milk and cream, beating with a whisk to obtain a smooth sauce.
- Simmer for 15 minutes, stirring regularly until sauce thickens.
- Add half the cheese and mascarpone, followed by the pasta. Pour into a baking dish and cover with Jerusalem artichokes and the rest of the cheese.
- Bake for about 15 minutes or until golden.