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An inspirational recipe for Jerusalem artichoke.
400 ml Debic Culinaire Original
150 g Butter
500 g Peeled Jerusalem artichokes
100 ml Chicken stock
500 g Jerusalem artichokes
400 ml Chicken stock
200 g Butter
100 g Jerusalem artichokes
50 ml White wine vinegar
50 ml Sugar water
1 g Salt
Coriander seeds
Star anise
Cook the peeled Jerusalem artichokes in the bouillon and Debic Culinaire Original.
Mix in a blender until smooth and mount with the butter.
Pour through a fine sieve and season to taste with salt.
Peel the Jerusalem artichokes and cut into slices.
Cut out circles using a round cutter and stew until al dente in the chicken bouillon and butter.
Peel the Jerusalem artichokes and cut into thin slices using a cutting machine.
Wash and dry them well, and deep-fry in sunflower oil at 180˚C until crispy.
Julienne the Jerusalem artichokes.
Cook the remaining ingredients together and pour over the Jerusalem artichoke.
Store in the refrigerator.
Clean the artichokes and cook in plenty of water with lemon juice.
Leave to cool and remove the leaves.
Dry the leaves for 1 hour at 60˚C. Deep-fry in sunflower oil at 180˚C until crispy.
Halve the artichokes and fry with the mushrooms in Debic Roast & Fry until they are brown on both sides.
Season with salt.
Warm the cream of Jerusalem artichokes and draw a line of cream across the plate.
Warm the stewed Jerusalem artichokes and place on top of the cream.
Finish with the crudité, artichokes, mushrooms, crisps and Indian cherry flowers.
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