Jerusalem artichokes in maple syrup
Serve with fresh vegetables or as tapas. This recipe was inspired by an entry into the Vegetarian Dish Challenge, 2012.
Serves 10 as a topping
500g Jerusalem artichokes, washed and diced
100 ml maple syrup
100 ml white wine
¼ tsp turmeric
2 bay leaves
Place all ingredients in a heavy-based frying pan and cook slowly until artichokes are soft and liquid absorbed.
Cool and remove bay leaves.
Place artichoke mixture in a blender and blend until smooth.
Serve individually or with Beetroot relish, Eggplant ratatouille and Caponata. [See our recipes]
Jerusalem artichokes in maple syrup is the upper left hand image.
Acknowledgement: Eugene Sokolovski