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Ingredients – Jerusalem artichoke

Instructions – Jerusalem artichoke

  1. Peel and slice the Jerusalem artichokes into thin strips using a mandolin
  2. Mix with salt and clarified butter
  3. Peel then finely cut the truffle into strips. Keep the skin well.
  4. In a terrine dish, make a first layer of Jerusalem artichoke, then a layer of truffle, repeat the operation once then finish with a layer of Jerusalem artichokes.
  5. Bake for 1 hour at 160°C
  6. Leave to cool for 1 night.
  7. Unmold by dipping the terrine dish in hot water
  8. Cut slices, then cut with a round cookie cutter.

Ingredients – Sauce

Instructions – Sauce

  1. Reduce the Port until a syrupy texture is obtained – Boil the vegetable stock, then add the reduced Port – Whip in the butter
  2. Serve hot and well emulsified to have foam
  3. Check the seasoning

Ingredients – 𝗖𝗼𝗻𝗱𝗶𝗺𝗲𝗻𝘁 and Jerusalem artichoke chips

Instructions – 𝗖𝗼𝗻𝗱𝗶𝗺𝗲𝗻𝘁 and Jerusalem artichoke chips

  1. Cook the Jerusalem artichokes on a bed of coarse salt in the oven at 160°C for 1 hour. They should be very tender.
  2. Remove from the oven, cut them in half, remove the pulp and fry the Jerusalem artichoke skins at 160°C. Drain the skins on absorbent paper, and add salt to them as soon as they come out of cooking
  3. In a pestle, crush the truffle skin, then add the Jerusalem artichoke pulp and 1 teaspoon of olive oil

Finishing and dressing

  1. On a plate, place a cookie cutter piece of cake, a quenelle of condiment, with the previously emulsified sauce
  2. Finish with 2-3 Jerusalem artichoke skin chips


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