Patrice Demers’ Roasted Jerusalem Artichokes with Caraway Apple Purée
This recipe from Sabayon’s chef Patrice Demers is perfect for entertaining. Prepare the Jerusalem artichokes two ways, roasted and as chips, and place them over a caraway apple purée. Top with julienned apples and herbs for an elegant side dish.
Ingredients
- 3 large shallots, cut into rounds 1/8 inch (3 mm) thick
- 3/4 cup (180 ml) water
- 1/2 cup (125 ml) apple cider vinegar
- 3 tbsp (45 ml) maple syrup
- 1/2 tsp salt
- 1 lb (450 g) Cortland apples, unpeeled (about 4 medium apples)
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) maple syrup
- 2 tbsp (30 ml) lemon juice
- 1 tsp caraway seeds
- 2 tsp (10 ml) apple cider vinegar
- 2 tbsp (30 ml) vegetable oil
- 12 Jerusalem artichokes, scrubbed clean and halved lengthwise
- 2 tbsp butter
- 1 garlic clove, halved
- 2 large Jerusalem artichokes, scrubbed clean
- Vegetable oil, for frying
- 1/2 Honeycrisp apple, cored and julienned
- 2 tbsp chives, cut into pieces 3/4 inch (2 cm) long
- 2 tbsp dill fronds
Instructions
- Place the shallots in a bowl and cover with cold water. Let soak for 5 minutes. Drain and place in a glass bowl.
- In a small pot, bring the water, vinegar, maple syrup and salt to a boil just until the salt has dissolved.
- Pour the boiling liquid over the shallots in the glass bowl. Let cool. Cover and refrigerate for 4 hours or until completely chilled. The marinated shallots will keep for 3 weeks in the refrigerator.
This recipe from Sabayon’s chef Patrice Demers is perfect for entertaining. Prepare the Jerusalem artichokes two ways, roasted and as chips, and place them over a caraway apple purée. Top with julienned apples and herbs for an elegant side dish.