Topinambours à La Barigoule

Name: Topinambours à La Barigoule (Jerusalem artichokes with truffles)
Cuisine: French
Ingredients: 500 g (1 lb) Jerusalem artichokes; 2 tablespoons olive oil; 1 glass white wine; 1 tablespoon pitted and stoned black olives, chopped; 1 tablespoon pitted and stoned black olives, chopped; ½ teaspoon dried thyme; 1 garlic clove, finely chopped; 2 tablespoons chopped parsley; 1 tablespoon chopped truffle-bits (peelings); Salt and freshly milled pepper; Salt and freshly milled pepper

Jerusalem artichokes with truffles

Preparation info

Serves
4

Difficulty
Easy

Appears in

Truffles

By Elisabeth Luard

Published 2006

About

The sweet earthiness of the roots echoes the robust fragrance of the fungi. The barigoule of the title is the dog-nose truffle, though any fresh truffle is suitable, or even mushrooms flavoured with truffle oil

Ingredients

500 g (1 lb) Jerusalem artichokes
2 tablespoons olive oil

Europe
France
Starter
Gluten-free
Vegan

Method

Boil the whole roots in salted water for 10 minutes to loosen the skins, then rub them off. (You can omit this step if the roots are very young.) Gut them into bite-sized pieces, rinse and transfer to a casserole or saucepan, with the olive oil, wine, olives, thyme and garlic. Add a little water — just enough to submerge the chunks. Season with salt and pepper.

Bring everything to the b