Gastronomixs

Preserved Jerusalem artichoke

A preparation of Jerusalem artichoke that might seem to be a lot of work, but it truly delivers. High in umami and super versatile.

Recipe for 11,5 kilogram.

Preserved Jerusalem artichoke

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Ingredients

10

kg

Jerusalem artichoke

400

ml

white wine vinegar

900

ml

mirin

200

g

sugar

50

ml

rice vinegar

As needed:

 

sunflower oil

As needed:

 

salt  

Preparation method

  • Thoroughly clean the skins of the Jerusalem artichoke with a metal sponge.
  • Cut in half lengthwise and toss with oil and salt.
  • Roast the pieces cut side down on a roasting tray at 160°C in the oven, until they are a deep, golden brown.
  • In the meantime, put all the remaining ingredients into a pot, and bring to a boil.
  • Deglaze the roasted Jerusalem artichoke with the pickling liquid, making sure you clean the entire tray for all the roasting flavour.
  • Seal into vacuümbags or jars, and allow to mature for at least a week.

Serving suggestions

  • Use as a component in a composition with pork rib, scallops and hazelnut.
  • Perfect in combination with earthy flavours like mushrooms, cepes and truffles.
  • Combine with components of goatscheese.
  • Suprisingly delicious in a dessert with pistachio and vanilla.

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