for 4 people

Sage

	olive oil for frying
1 bunch	sage, leaves torn off

Sweetcorn puree

2	shallots, finely chopped
1 tin	sweetcorn, rinsed, drained
½ dl	water
200 g	crème fraîche
½ tsp	Fine Food Piment d'Espelette AOC
½ tsp	salt

Jerusalem artichokes

500 g	Jerusalem artichokes, cut into approx. 5 cm pieces
1 tbsp	olive oil
1 tbsp	maple syrup
¾ tsp	salt
a little	pepper

To bake

1	organic lemon, zest peeled with a peeler

To serve

a little

Fine Food Piment d'Espelette AOC

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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