Gastronomixs

Jerusalem artichoke stock

You can vary endlessly with this stock by adding or replacing ingredients.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Jerusalem artichoke stock

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Ingredients

kg 

Jerusalem artichokes 

 

red chilli pepper

 

bay leaf

100 

ml 

lemon juice

10

 

Jerusalem artichoke flowers

As needed: 

 

salt

As needed: 

 

xanthan gum 

Preparation method

  • Wash the Jerusalem artichokes and juice in the juicer.
  • Bring the juice to the boil and then pour through a sieve. 
  • Add a slice of the red chilli pepper, the bay leaf, Jerusalem artichoke flowers, salt, and lemon juice and infuse for two hours. 
  • Pour the stock through a sieve. 
  • Thicken with a little xanthan gum. 

Serving suggestions

  • As a component in a composition with baked potato, Jerusalem artichoke, walnut, and onion.
  • As a component in a composition with caramelised Jerusalem artichoke, beurre noisette, and scallops.

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