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.
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 4,800 components and hundreds of compositions!
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 |
|
0.3 |
g |
xanthan gum |
|
As needed: |
|
xanthan gum |
Preparation method
- Grill the Jerusalem artichoke in the skin on the kamado.
- Then place them in the water with the herbs, garlic, kombu, and onion.
- 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 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.