Jerusalem artichoke, coffee and porcini by Sasu Laukkonen
01 May 2016
Difficulty
Easy
Total Time
2H 20MIN
An exclusive vegetarian recipe shared by Finnish chef Sasu Laukkonen at the launch night of Food on the Edge 2016 in Copenhagen.
Method
01.
Jerusalem Artichokes
Bake the artichokes in the oven at 160 degrees celcius for 40-60 minutes or until they are cooked to soft.
Halve them, take out the flesh and dehydrate the skins.
Deep fry the skins in hot oil and leave to cool down on paper.
02.
Filling
Warm up together in a pot, whisking constantly to thicken.
Blend, strain and cool down.
Pipe filling into the skins.
03.
Porcini Chip
Make a batter, spread thinly on a silicone mat and bake at 200 degrees celcius for eight minutes in the oven.
