The Jerusalem artichoke, less commonly known as earth apple, or topinambour, used to be an unloved winter comestible until it rose in popularity in wartime and rationing. As easy to cook as a potato or turnip, here’s how we cook it in the restaurant (for up to four people):
8 Jerusalem artichokes, peeled
2 finely chopped onions
30cl crème fraîche
1 bay leaf
salt and pepper
Chop the Jerusalem artichokes into large cubes, put them in a saucepan with the onions, bay leaf and salt and pepper to season.
Cover the ingredients with water and bring to the boil, leaving the pan uncovered.
Half-way through cooking, add the crème fraîche and finish off over a low flame for 15 minutes.
Once cooked, the result is a soft vegetable that you can serve with a delicious — an distinctive — creamy sauce.
An excellent recipe to accompany sausages, grilled meats or a roast.
Chef’s note !
Be careful to use just enough water to keep the flavour intact and the sauce rich !