Jerusalem artichoke fondant

Here, the technique of pommes fondant is applied to Jerusalem artichokes.

Makes 1kg.

Jerusalem artichoke fondant

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Jerusalem artichokes










As needed:


salt and pepper

Preparation method

  • Scrub the Jerusalem artichokes until they are clean using a good-quality metal scouring sponge.
  • Cut the Jerusalem artichokes in half lengthways.
  • Put the butter into a heavy-bottomed pan, pushing down to create an even layer.
  • Push the Jerusalem artichokes, cut side facing down, into the butter and add the thyme, garlic, salt, and pepper.
  • Next, add water until the Jerusalem artichokes are covered by 2/3 and cover the pan with a cartouche.
  • Simmer for about 25 to 30 minutes until the Jerusalem artichokes are completely done. Keep an eye on the water level: replenish in due time ensure that the Jerusalem artichokes do not burn.
  • When the Jerusalem artichokes are done, remove the cartouche and allow the Jerusalem artichokes to slowly caramelise.

Serving suggestions

  • Delicious in a composition with duck, celeriac, and Earl Grey tea.
  • Goes fantastically well with beurre noisette, sage, and sunflower seeds.
  • Use in a dish with scallops, hazelnut, and lemon.

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