Gastronomixs

Jerusalem artichoke and kombu sauce

Creation by Willem Nuijten, Vandeijck restaurant, Riethoven, the Netherlands.

Jerusalem artichoke and kombu sauce

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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.

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