DEBIC COLLECTION
artichoke combo
Method
INGREDIENTS Recipe ser ves 10
JERUSALEM ARTICHOKE CREAM Cook the peeled Jerusalem artichokes in the stock and the Debic Culinaire Original. Purée in the blender and mix with the butter. Pass through a fine sieve and season with salt.
Jerusalem artichoke cream
STEWED JERUSALEM ARTICHOKES
100 ml poultry stock
Peel the artichokes and cut into pieces. Pierce with a round plug and stew in the poultry stock and butter until tender.
Stewed Jerusalem artichokes
JERUSALEM ARTICHOKE CRISPS
400 ml poultry stock
Peel the Jerusalem artichokes and cut into thin pieces with the cutting machine. Wash and dry thoroughly and deep-fry in some sunflower oil at 180˚C until crispy.
200 g butter
400 ml Debic Culinaire Original 150 g butter 500 g Jerusalem artichokes, peeled
500 g Jerusalem artichokes
Jerusalem artichoke crisps 100 g Jerusalem artichokes
CRUDITÉ OF JERUSALEM ARTICHOKE Crudité of Jerusalem artichoke
Cut the artichokes into thin julienne pieces. Cook the other ingredients together and pour over the Jerusalem artichokes. Store in the refrigerator.
50
ml white wine vinegar
50
ml sugar water
ARTICHOKES
1 g salt
Clean the artichokes and cook them in a generous amount of water together with the lemon juice. Allow the artichokes to cool and remove the leaves. Dry the leaves at 60˚C for one hour and deep-fry in some sunflower oil at 180˚C until crispy.
100 g Jerusalem artichokes
0,5 g coriander seeds 0,5 g star anise
Artichokes 20 artichokes
Finish Halve the artichokes and sauté together with the mushrooms in Debic Roast & Fry until brown on both sides. Season with salt. Heat the Jerusalem artichoke cream and drizzle a stripe across the plate. Heat the stewed Jerusalem artichoke and place on top of the cream. Top the dish with the crudité, artichokes, mushrooms, crisps and Indian cress leaves.
2 lemons
Finish 200 g mixed mushrooms 10 ml Debic Roast & Fry 40 g salt 20
Indian cress leaves
13