Jerusalem artichoke and kombu sauce
Kombu is best known as seasoning in dashi, but it is definitely a versatile product that is suitable for other preparations. Creation by Willem Nuijten, Noble* restaurant, 's Hertogenbosch, the Netherlands. Makes 500ml.
Ingredients
| 1 kg | Jerusalem artichokes, skin left on |
| 2 l | water |
| 1 sprig | thyme |
| 1 sprig | rosemary |
| 2 cloves | garlic, halved |
| 2 sheets | kombu, soaked |
| 2 | onions, chopped into pieces |
| 0.3 g | xanthan gum |
| — | xanthan gum (as needed) |
Instructions
Preparation method:
- Grill the Jerusalem artichoke in the skin on the kamado.
- Then place them in the water with the herbs, garlic, kombu, and onion.
- Allow to infuse covered over an afternoon.
- Cover and refrigerate overnight. Reduce to 500ml.
- Remove the rosemary and the thyme.
- Blend the mixture to a smooth consistency in a blender and add the xanthan gum while blending.
- Allow the mixture to rest so that all the air can be released.
Serving suggestions:
- As a component of a vegetable dish combined with a preparation of cauliflower or artichokes.
- Or as part of a composition with components such as pork ribs, chicken or other poultry, scallops, pike perch, or cod.
- Also great combined with wild duck or hare.