Gastronomixs

Caramelised Jerusalem artichoke skins

This is a perfect way to use the waste from Jerusalem artichokes in this waste to taste component. Creation by Takis Panagakis, Elea restaurant, Rijswijk, the Netherlands.

Caramelised Jerusalem artichoke skins

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Ingredients

400

g

water

200

g

sugar

100

g

Jerusalem artichoke peels

2

l

peanut oil

Preparation method

  • Bring the water and sugar to the boil.
  • Add the Jerusalem artichoke skins and allow to cook for three minutes.
  • Heat the peanut oil to 180°C.
  • Drain and dry the peels and deep-fry in the oil until golden brown.
  • Store in an air-tight container with silica gel/silicone granules.

Serving suggestions

  • As a crispy garnish on a dessert with dark chocolate.
  • Ground down to a powder.
  • As a garnish to accompany cheese.

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