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.
Enlarge
Ingredients
|
10 |
kg |
Jerusalem artichoke |
|
400 |
ml |
white wine vinegar |
|
900 |
ml |
mirin |
|
200 |
g |
sugar |
|
50 |
ml |
rice 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.