Gastronomixs

Jerusalem artichoke currants

Due to the natural sweetness of the Jerusalem artichoke, you can process it into currants just like grapes. Although it requires a different technique!

Creation by Ollie Schuiling, Kasteel Heemstede* restaurant, Houten, the Netherlands.

Recipe per piece.

Jerusalem artichoke currants

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

As needed:

 

Jerusalem artichokes

As needed:

 

ascorbic acid (vitamin C)

As needed:

 

salt

Preparation method

  • Peel the Jerusalem artichokes.
  • Use a melon baller to scoop out little balls.
  • Place these in cold water that has been mixed with a little ascorbic acid.
  • Bring the water to the boil and season to taste with salt.
  • Cook the balls until cooked through.
  • Set to dry until they have a lovely wrinkled appearance.

Serving suggestions

  • As a garnish or finishing touch for starters, entremets, or main courses with components such as pork ribs, chicken or other poultry, scallops, pike perch, or cod.
  • As a component in a salad with goat's cheese, rocket, bacon, and a slightly sweet dressing.
  • Use in a composition with components of pheasant, chicory, and parsnip.

Previous page