Jerusalem Artichoke Skin

Name: Jerusalem Artichoke Skin
Cuisine: Australia
Ingredients: fine sea salt; 1 litre (35 fl oz /4 cups) vegetable oil; 200 ml (7 fl oz) still mineral water; 300 g (10½ oz) steamed Jerusalem flesh; 300 g (10½ oz) steamed Jerusalem artichoke skin; 2 kg (4 lb 8 oz) Jerusalem artichokes

Preparation info

Difficulty
Complex

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

To Steam the Jerusalem Artichokes

2 kg (4 lb 8 oz) Jerusalem artichokes

Oceania
Australia
Sydney
Garnish
Vegan
Gluten-free

Method

To Steam the Jerusalem Artichokes

Preheat a combi oven on steam to 100°C (210°F).

Place the Jerusalem artichokes on to a perforated tray and steam in the combi oven for