Jerusalem artichoke, cedar wood, watercress

Roasted Jerusalem artichoke:

• Jerusalem artichoke 
• butter 
• Maldon 

Jerusalem artichoke puree:

• Jerusalem artichoke 
• butter 
• cream 
• water 

Cedar wood gel:

• 200g sugar 
• 200 white wine vinegar 
• cedar 
• 6 - 7 g agar 

Jerusalem artichoke sauce:

• Jerusalem artichoke 
• butter 
• White wine vinegar 
• cream 

Watercress oil:

• Hippo Tops 
• neutral sunflower oil 

Furthermore:

• Hippo Tops     

Roasted Jerusalem artichoke:

Wash the Jerusalem artichoke and place in a gastro tray, add the butter flakes and cook at 180°C in the oven. Bake in the oven until the Jerusalem artichoke is a nice brown, a little caramelized and very soft inside. Then pour the brown butter over it and season with Maldon salt. 

Jerusalem artichoke puree:

Cut the Jerusalem artichoke into slices and roast them in a saucepan with a little oil and butter, add a little water and cream and cook until soft. Then mix finely and season to taste. 

Cedar wood gel:

Bring sugar and white wine to the boil with 200g water and pour over the cedar wood. Let it steep for about 1 hour, remove the wood and weigh out the liquid. (Depending on the wood, some liquid is lost.) Use 1.2% agar on the liquid. Then bring to the boil and pour into a shallow container to cool. Mix to a gel, strain and vacuum seal.

Jerusalem artichoke sauce: 

Wash and juice the Jerusalem artichoke. Pass the juice through a fine sieve and place in a saucepan. Let the juice reduce until it has a slightly syrupy consistency. Now pour a little milk on top and emulsify the butter. Season to taste with salt and white wine vinegar.

Watercress oil:

Mix watercress and neutral oil 1: 1 in the Thermomix at 70°C for 7 minutes. Pass and then separate the oil from the water.    

Recipe: Sandra Scheidl