Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sage
Sweetcorn puree
Jerusalem artichokes
To bake
To serve
How it's done
Sage
Heat the oil in a non-stick frying pan. Add the sage, fry for approx. 3 mins. until crispy. Remove, drain on paper towels, set aside. Reduce the heat and wipe the cooking fat from the pan.
Sweetcorn puree
Add a dash of oil to the same pan. Add the shallots, sauté for approx. 5 mins. Set aside 2 tbsp of the sweetcorn, add the remainder of the sweetcorn to the pan along with the water, cook for approx. 2 mins. Place the sweetcorn in a measuring cup, add the crème fraîche, puree. Add the reserved sweetcorn, mix, season.
Jerusalem artichokes
In a bowl, mix the Jerusalem artichokes with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 200 °C. Remove, cut the lemon peel into thin strips. Peel the remainder of the lemon peel. Halve the lemon, cut into thin slices, mix in with the hot Jerusalem artichokes along with the lemon peel.
To serve
Plate up the sweetcorn puree, top with the Jerusalem artichokes and sage, sprinkle with the piment d'Espelette.
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