Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
For 8 servings
Ingredients
- 900 g (2 lb) Jerusalem artichokes, well rinsed and clean, with peel
- 15 ml neutral oil (canola or grapeseed)
- 150 ml maple syrup (as dark as possible)
- 30g butter
- Flower of salt
- Freshly ground pepper
Preparation
- 1. Blanch the Jerusalem artichokes in boiling, heavily salted water until they are tender enough to easily stick a fork in them.
- 2. Immerse the Jerusalem artichokes in an ice water bath to stop the cooking.
- 3. Dry the Jerusalem artichokes, then crush them one by one with your hands to create a more uniform cooking surface.
- 4. In a saucepan, heat the oil over medium-high heat. Add the Jerusalem artichokes, then caramelize them until they take on a golden brown color and are crunchy. Turn the Jerusalem artichokes, then grill them in the same way on the other side.
- 5. Remove the Jerusalem artichokes from the pan, and place them on absorbent paper to remove excess oil. Wipe the pan so that it is clean and dry. Return the Jerusalem artichokes to the pan, with the maple syrup. When the syrup boils, add the butter. Stir to emulsify the mixture.
- 6. Place on serving plate. Sprinkle each Jerusalem artichoke with a pinch of fleur de sel, then top it all off with a generous amount of pepper. Enjoy!
Source: recipe by David Pellizzari.
Published on lapresse.ca on December 13, 2017.