Patrice Demers’ Roasted Jerusalem Artichokes with Caraway Apple Purée

Instructions

1. 1

   Place the shallots in a bowl and cover with cold water. Let soak for 5 minutes. Drain and place in a glass bowl.

2. 2

   In a small pot, bring the water, vinegar, maple syrup and salt to a boil just until the salt has dissolved.

3. 3

   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.