Jerusalem artichoke compote
A preparation of Jerusalem artichoke that might seem to be a lot of work, but it truly delivers. High in umami and super versatile.
Recipe for 11,5 kilogram.
Allergens & dietary requirements
- Sulphite
- Vegan
Ingredients
- 10 kg Jerusalem artichoke
- 400 ml white wine vinegar
- 900 ml mirin
- 200 g sugar
- 50 ml sushi vinegar
- as needed sunflower oil
- as needed salt
Preparation method
- Thoroughly clean the skins of the Jerusalem artichoke with a metal sponge.
- Cut in half lengthwise and toss with oil and salt.
- Roast the pieces cut side down on a roasting tray at 160°C in the oven, until they are a deep, golden brown.
- In the meantime, put all the remaining ingredients into a pot, and bring to a boil.
- Deglaze the roasted Jerusalem artichoke with the pickling liquid, making sure you clean the entire tray for all the roasting flavour.
- Seal into vacuümbags or jars, and allow to mature for at least a week.
- Blend the compote to your desired texture.
Serving suggestions
- Use as a component in a composition with pork rib, scallops and hazelnut.
- Perfect in combination with earthy flavours like mushrooms, cepes and truffles.
- Combine with components of goatscheese.
