Gastronomixs

Crispy Jerusalem artichoke with Jerusalem artichoke compote

The flavours of the Jerusalem artichoke become more concentrated while roasting and the sugars caramelise.  

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Crispy Jerusalem artichoke with Jerusalem artichoke compote

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

10 

 

Jerusalem artichokes

As needed: 

 

almond oil 

As needed: 

 

lime, zest 

As needed: 

 

salt and pepper

Preparation method

  • Roast the Jerusalem artichokes on coarse sea salt in the oven at 160°C for two hours. 
  • Allow to cool down a little and cut the Jerusalem artichokes in half lengthwise.
  • Spoon the flesh from the skin and scrape the skin until clean.
  • Dry the skins at 65°C for ten hours.
  • Deep-fry the skins at 160°C and drain on kitchen paper. 
  • Chop the flesh into a compote and season to taste with almond oil, lime zest, and salt and pepper. 
  • Fill the skins with the Jerusalem artichoke compote.

Serving suggestions

  • As a component in a composition with mushrooms, cauliflower, and scallops.
  • As a component in a vegetable side dish combined with a parsnip crème.

Previous page