Gastronomixs

Jerusalem artichoke toffee sauce

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Jerusalem artichoke toffee sauceEnlarge

Ingredients

3

kg

Jerusalem artichokes

600

g

brown caster sugar

600

g

granulated sugar

900

ml

cream

½

tsp

salt

Preparation method

Serving suggestions

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