Jerusalem artichokes cooked in coals overnight

Jerusalem artichokes cooked in coals overnight

By
From
Igni
Serves
8–10 as a side dish
Photographer
Julian Kingma

I like to cook jerusalem artichokes like this, rather than puréeing them or making them into soup, as it keeps them whole and of themselves. Left in the embers overnight the artichokes almost cook from the insideout– steaming in their own skins, reducing in size and concentrating the flavour.

Ingredients

Quantity Ingredient
1kg jerusalem artichoke
400g king edward potatoes
salt flakes
fresh horseradish root, to serve
100g cured wagyu, cut into paper-thin slices

Method

  1. Wash any dirt off the artichokes, then place on a wire rack in a heavybased heatproof dish. Cover with foil and place on a bed of coals. Shovel more coals over the top of the artichokes and leave overnight, or for a minimum of 6 hours.

    Chop the potatoes into thumbnail-sized pieces, add them to a pan together with 1 litre (34 floz/4 cups) water and bring to the boil. Boil until the potatoes begin to break apart, about 15 minutes. Strain, reserving the cooking liquid, and leave to cool to room temperature.

    Once both the potatoes and the cooking liquid are cool, add the potatoes to a blender and blitz, adding the cooking liquid gradually to loosen as you go, to form a smooth sauce. Season with salt and keep warm.

    To serve, pour a little of the potato sauce onto a warm serving plate and top with three of the artichokes. Grate over a little fresh horseradish and lay three pieces of the cured wagyu over the artichokes to finish.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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