Jerusalem artichoke, pickled shallots and crisp bread

    4 people

    500 g Jerusalem artichoke
    30 g butter
    2 Tbsp. Cider vinegar
    2 Tbsp. Cold-pressed rapeseed oil
    Sea salt and pepper
    Some parsley and frieze or other bitter lettuce.

    Wash Jerusalem artichokes  with a coarse brush or a sponge so you get all the dirt off .
    Crack possible. the small “tubers” of so you can get to wash it properly.
    Come  Jerusalem artichokes in a saucepan (save 2 pc.) add water to cover and bring the pot to a boil.
    Boil the artichokes around. 10 min. Until they are tender.
    Pour water from Jerusalem artichokes and mash them coarsely with a whisk, stir mash with cubes of cold butter, 1 tbsp. Vinegar and 1 tbsp. Oil, salt and freshly ground pepper to a rustic mash.
    Let the mash cool easily.
    Cut the 2 artichokes into very thin slices, either with a sharp knife or a mandolin
    Turn the slices with rapeseed oil and vinegar, salt and freshly ground pepper

    Pickled shallots
    2 shallots
    ½ cup. apple vinegar
    1 tbsp. honey
    Sea salt
    Peel shallots and cut them into large rings (about 1 cm thickness) and separate the rings apart.
    Boil the vinegar, honey and a little pins of salt, put the onion rings into a saucepan with the hot syrup, remove saucepan from heat and let the onions marinade for 30 min.

    Crisp bread
    ¼ bread (from the day before)
    2 Tbsp. Cold-pressed rapeseed oil
    Sea salt
    Cut bread into very thin slices, place slices up on a baking sheet, drizzle with oil and sea salt.
    Getting onto a baking sheet and bake the thin slices of bread, in the oven at 170 degrees for 8-10 minutes, until they are crisp and golden brown.
    Remove the slices from the oven
    Arrange Jerusalem artichoke mash with slices of raw Jerusalem artichoke, the pickled shallots, crisp bread and slightly bitter lettuce and parsley.
    Sprinkle with a bit of brine from the onions and cold-pressed rapeseed oil out of court.

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