Crispy Jerusalem artichoke with Jerusalem artichoke compote

The flavours of the Jerusalem artichoke become more concentrated while roasting and the sugars caramelise.  Very delicate and refined component!

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

Makes 20 pieces.

Crispy Jerusalem artichoke with Jerusalem artichoke compote

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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 composition with mackerel, celery, and green herbs.
  • As a component in a vegetable side dish combined with a parsnip crème.

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