Home Techniques Caramelised Jerusalem artichoke sauce
Caramelised Jerusalem artichoke sauce
Technique

Caramelised Jerusalem artichoke sauce

Simple sauce based on caramelised Jerusalem artichoke purée.

Equipment needed
  • Pressure cooker
  • Pan
  • Spatula
  • Stick blender

Ingredients

500ml Debic Culinaire Original

150 g Jerusalem artichoke

butter for sautéing

½ teaspoon baking soda

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Culinaire Original 20% 1L

Step-by-step

Sauté the peeled Jerusalem artichokes in butter with the baking soda in a pressure cooker to achieve deep caramelisation throughout.

Add the caramelised Jerusalem artichoke to the warm Culinaire Original and blend smooth with a stick blender.

Reduce until sauce consistency.

Add salt to taste.

Tips

  • Pairs with vegetable and poultry dishes.

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