Jerusalem artichoke

An inspirational recipe for Jerusalem artichoke.

Appetizer Vegan Jerusalem artichoke


Cream of Jerusalem artichoke

400 ml Debic Culinaire Original

150 g Butter

500 g Peeled Jerusalem artichokes

100 ml Chicken stock

Stewed Jerusalem artichoke

500 g Jerusalem artichokes

400 ml Chicken stock

200 g Butter

Jerusalem artichoke chips

100 g Jerusalem artichokes

Jerusalem artichoke crudité

100 g Jerusalem artichokes

50 ml White wine vinegar

50 ml Sugar water

1 g Salt

Coriander seeds

Star anise


Cream of Jerusalem artichoke

Cook the peeled Jerusalem artichokes in the bouillon and Debic Culinaire Original.

Mix in a blender until smooth and mount with the butter.

Pour through a fine sieve and season to taste with salt.

Stewed Jerusalem artichoke

Peel the Jerusalem artichokes and cut into slices.

Cut out circles using a round cutter and stew until al dente in the chicken bouillon and butter.

Jerusalem artichoke chips

Peel the Jerusalem artichokes and cut into thin slices using a cutting machine.

Wash and dry them well, and deep-fry in sunflower oil at 180˚C until crispy.

Jerusalem artichoke crudité

Julienne the Jerusalem artichokes.

Cook the remaining ingredients together and pour over the Jerusalem artichoke.

Store in the refrigerator.


Clean the artichokes and cook in plenty of water with lemon juice.

Leave to cool and remove the leaves.

Dry the leaves for 1 hour at 60˚C. Deep-fry in sunflower oil at 180˚C until crispy.

Finishing touch

Halve the artichokes and fry with the mushrooms in Debic Roast & Fry until they are brown on both sides.

Season with salt.

Warm the cream of Jerusalem artichokes and draw a line of cream across the plate.

Warm the stewed Jerusalem artichokes and place on top of the cream.

Finish with the crudité, artichokes, mushrooms, crisps and Indian cherry flowers.