Jerusalem artichoke stock
You can vary endlessly with this stock by adding or replacing ingredients. The Jerusalem artichoke gives this stock a slightly sweet flavour, especially when you cook the stock a little longer. Creation by Jonnie Boer, Librije's Atelier, Zwolle, the Netherlands. Makes 1l.
Ingredients
| 1 kg | Jerusalem artichokes |
| 1 | red chilli pepper |
| 1 | bay leaf |
| 100 ml | lemon juice |
| 10 | Jerusalem artichoke flowers |
| — | xanthan gum (as needed) |
| — | salt (as needed) |
Instructions
Preparation method:
- Wash the Jerusalem artichokes and juice in the juicer.
- Bring the juice to the boil and then pour through a sieve.
- Add a slice of the red chilli pepper, the bay leaf, Jerusalem artichoke flowers, salt, and lemon juice and infuse for two hours.
- Pour the stock through a sieve.
- Thicken with a little xanthan gum.
Serving suggestions:
- As a component in a composition with baked potato, Jerusalem artichoke, walnut, and onion.
- As a component in a composition with caramelised Jerusalem artichoke, beurre noisette, and scallops.
- Use in a composition with components of poultry, eggplant, and lentils.