Jerusalem artichoke and kombu sauce
Creation by Willem Nuijten, Vandeijck restaurant, Riethoven, the Netherlands.

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 3,200 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
1 |
kg |
Jerusalem artichokes, skin left on |
2 |
l |
water |
1 |
sprig |
thyme |
1 |
sprig |
rosemary |
2 |
cloves |
garlic, halved |
2 |
sheets |
kombu, soaked |
2 |
|
onions, chopped into pieces |
|
|
salt |
0.3 |
g |
xanthan gum |
Preparation method
- Grill the Jerusalem artichoke in the skin on the Big Green Egg.
- Then place them in the water with the herbs, garlic, onion, and kombu.
- Allow to infuse covered over an afternoon.
- Cover and refrigerate overnight. Reduce to 500ml.
- Remove the rosemary and the thyme.
- Blend the mixture to a smooth consistency in a thermo blender and add the xanthan gum while blending.
- Allow the mixture to rest so that all the air can be released.
Serving suggestions
- As a component of a vegetable dish combined with a preparation of cauliflower or artichokes.
- Or as part of a composition with components such as pork ribs, chicken or other poultry, scallops, pike perch, or cod.
- Also great combined with wild duck or hare.