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.
Ингредиенты
- 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
Инструкция
- 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.
