Jerusalem artichoke smoked and cooked in hay

The Jerusalem artichoke is an excellent companion to exceptional and unique flavours and aromas. The use of hay in this recipe is an excellent example of this. By cooking and smoking these tubers in the hay, they take on the flavour of the hay. 

Creation by Dennis Steenbergen, restaurant Simple, Utrecht, the Netherlands.

Makes 10 pieces.

Jerusalem artichoke smoked and cooked in hay

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coarse salt






Jerusalem artichokes

Preparation method

  • Place the coarse salt in an oven dish and cover with some of the hay. Place the Jerusalem artichokes on top and cover with the rest of the hay.
  • Cover the dish with aluminium foil and cook in an oven preheated to 200°C.
  • Cooking time depends on the size of the Jerusalem artichokes but will be about one and a half to two hours.
  • Once they are evenly cooked, remove the Jerusalem artichokes from the dish and light the smoker.
  • Place some hay on the wood chips and set alight. Once it is smoking properly place the Jerusalem artichokes on top and allow to smoke for about thirty minutes.
  • Portion the Jerusalem artichokes to the desired size and braise in the winter butter for extra flavour.

Serving suggestions

  • As a component of a vegetable dish combined with a preparation of cauliflower or globe artichokes.
  • Alternatively as part of a composition with components such as pork ribs, chicken or other poultry, scallops, pike perch, or cod.
  • Also great combined with wild duck or hare.

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