Jerusalem artichoke currants

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

Jerusalem artichoke currants

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Jerusalem artichokes






ascorbic acid (vitamin C)

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.

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