Gastronomixs

Jerusalem artichoke chips with honey

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

Jerusalem artichoke chips with honey

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Ingredients

10

 

Jerusalem artichokes

100

g

honey

100

g

water

Preparation method

  • Use a food cutter to slice the Jerusalem artichokes into 2mm-thick slices.
  • Place the slices on baking paper making sure that they do not touch one another.
  • Place another sheet of baking paper on top and pull the sheets vacuum .
  • Cook in the Roner at 84°C for 45 minutes.
  • Boil the honey until it reaches 145°C.
  • Add the water and cook until it reaches the consistency of syrup (this will take about five minutes).
  • Cool the Jerusalem artichokes directly in some iced water once the slices have been cooked.
  • Divide the slices of Jerusalem artichoke onto silicone mats to place in the drying oven.
  • Lightly brush the slices with the syrup and allow to dry for 24 hours.
  • Store the chips in an air-tight container with silica gel/silicone granules.

Serving suggestions

  • As crispy chips to accompany a starter, main course, or dessert.
  • As a snack or as part of a selection of friandises.

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