Braised Jerusalem Artichoke with Café de Paris Butter, Wild Mushrooms & Watercress
Gently braised, lightly glazed and full of depth: braised Jerusalem artichoke combines the tuber's delicate sweetness with savory Café de Paris butter, deeply browned wild mushrooms and the fresh peppery bite of watercress.
The Jerusalem artichoke is cooked slowly until tender while retaining its shape. It is then glazed in its own braising liquid. The aromatic herb butter melts over it, while the mushrooms add roasted notes and the watercress brings freshness. A seasonal vegetarian winter dish with a clear flavor profile and delicate balance.
1 hour 20 minutes
Total Time
45 minutes
Cooking Time
35 minutes
Preperation Time
Ingredients
| 1,2 kg | Jerusalem artichoke tubers, as evenly sized as possible |
| 1 tbsp | neutral vegetable oil |
| 30 g | butter |
| 1 | shallot |
| 1 | garlic clove |
| 2 sprigs | thyme |
| 250 ml | vegetable stock |
| 80 ml | dry white wine |
| salt | |
| freshly ground black pepper | |
| For the Café de Paris butter | |
| 120 g | softened butter |
| 1 small | shallot |
| 1 small | garlic clove |
| 1 tsp | Dijon mustard |
| 1 tsp | capers |
| 1 tsp | Worcestershire sauce |
| 1 tsp | lemon juice |
| 0,5 tsp | finely grated organic lemon zest |
| 1 tbsp | finely chopped parsley |
| 1 tsp | finely chopped chives |
| 0,5 tsp | finely chopped thyme |
| 0,25 tsp | mild curry powder |
| 1 small pinch | cayenne pepper |
| salt | |
| freshly ground pepper | |
| For the wild mushrooms | |
| 400 g | mixed wild mushrooms, e.g. king oyster mushrooms, oyster mushrooms, chanterelles or porcini |
| 1 tbsp | neutral vegetable oil |
| 20 g | butter |
| 1 small | garlic clove |
| 1 sprig | thyme |
| salt | |
| freshly ground pepper | |
| For serving | |
| 80 g | watercress |
| 1 tsp | lemon juice |
| 1 tsp | olive oil |
| 1 pinch | salt |
Instructions
Step 1: Prepare Café de Paris butter
Finely dice the shallot and garlic. Finely chop the capers. Mix the softened butter with the shallot, garlic, Dijon mustard, capers, Worcestershire sauce, lemon juice, and lemon zest.
Add the parsley, chives, thyme, curry powder, and cayenne pepper. Season to taste with salt and pepper.
Die Butter bis zur Verwendung kühl stellen, aber etwa 10 Minuten vor dem Servieren wieder herausnehmen, damit sie weich genug ist, um auf dem warmen Topinambur zu schmelzen.
Step 2: Prepare the Jerusalem artichokes
Wash and peel the Jerusalem artichokes thoroughly. Halve the large ones and leave the smaller ones whole. Make sure the pieces are as similar in size as possible so they cook evenly.
Finely dice the shallot and lightly crush the garlic.
Step 3: Sauté the Jerusalem artichokes
Heat the oil and butter in a wide saucepan or Dutch oven. Add the Jerusalem artichoke and gently brown it all over over medium heat for 5 to 6 minutes. The pieces should start to turn golden in spots, but not get too dark.
Add the shallot, garlic and thyme and sauté for about 2 minutes. Deglaze with white wine and reduce the liquid by about half.
Step 4: Slowly braise the Jerusalem artichokes
Pour in the vegetable stock and season lightly with salt. Cover the pan and gently braise the Jerusalem artichokes over low to medium heat for about 25 to 30 minutes. The liquid should simmer gently. The Jerusalem artichokes are cooked just right when a small knife slides in easily, while the tubers still hold their shape.
Remove the lid and continue reducing the braising liquid. Turn the Jerusalem artichokes regularly until the liquid becomes syrupy and the tubers develop a delicate sheen.
So this is how a glazed Jerusalem artichoke, which stays aromatic on the outside and soft on the inside.
Step 5: Prepare and fry the wild mushrooms
While the Jerusalem artichoke is braising, clean the wild mushrooms. Cut or tear larger mushrooms into bite-sized pieces, leaving smaller ones whole. Heat a large frying pan over high heat and add the vegetable oil.
Fry the mushrooms in batches over high heat for 4 to 6 minutes. Don’t overcrowd the pan so they brown properly instead of releasing water. Once the mushrooms have developed a deep color, add the butter, crushed garlic, and thyme. Toss for another 1 to 2 minutes, then season with salt and pepper.
Step 6: Prepare the watercress
Wash the watercress and spin it dry thoroughly. Just before serving, toss with lemon juice, olive oil, and a small pinch of salt.
Lightly dress the cress. It should stay fresh and crisp.
Step 7: Plate and serve
Arrange the warm, glazed Jerusalem artichokes on preheated plates. Place a little Café de Paris butter on or beside each serving of hot Jerusalem artichokes so it slowly melts and combines with the braising juices. Arrange the fried wild mushrooms around them.
Finally, arrange the marinated watercress loosely on the plate. Its fresh, slightly peppery flavour balances the butter, mushrooms and gentle sweetness of the Jerusalem artichoke.
