Jerusalem artichoke and kombu sauce
Kombu is best known as seasoning in dashi, but it is definitely a versatile product that is suitable for other preparations.
Creation by Willem Nuijten, Noble restaurant, 's Hertogenbosch, the Netherlands.
Makes 500ml.
Allergens and dietary requirements
- Vegan
Ingredients
1
kg
Jerusalem artichoke2
l
water1
sprig
thyme1
sprig
rosemary2
cloves
garlic, halved10
g
kombu, hydrated2
onions, cut in pieces0.3
g
xanthan gumas needed
salt