Europe 1 3:34 p.m., January 16, 2022
Every Saturday in the Table des bons vivants, Laurent Mariotte, his columnists and his guests share their best recipes with us.
Ingredients :
1 kg 800 Jerusalem artichokes
1 liter of water
100g maple syrup
100g cider vinegar
Wash and brush the Jerusalem artichokes.
Then bake 800g Jerusalem artichokes in the oven at 100 degrees for 20 minutes.
Once finished, fry the Jerusalem artichokes, about 5 minutes, at 180 degrees.
Mix 1 kg of raw Jerusalem artichokes with 1 liter of water, until boiling.
Skim the impurities and filter through a sieve.
Finish by reducing this juice in a saucepan, until it has a syrupy consistency.
Once this consistency is reached, add the maple syrup and cider vinegar, before reducing again until you obtain a brown and slightly thick lacquer.
For the dressing: lacquer the Jerusalem artichokes taken out of the fryer.
© Antoine Motard