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