Jerusalem Artichokes with Pickled Pears and Yeast Recipe - Great British Chefs
In this clever recipe from Tom Anglesea, Jerusalem artichokes are paired with quick-pickled pears, chicory leaves and a silky, savoury and unusual yeasted sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 4 Jerusalem artichokes, large
- 250g of unsalted butter
- 2 bay leaves
- 2 garlic cloves, finely chopped
- 4 sprigs of fresh thyme
- sea salt
- 2 pears
- 250ml of white wine vinegar
- 250g of caster sugar
- 250ml of water
- 125g of fresh yeast, crumbled
- 60g of unsalted butter
- 1 garlic clove, sliced
- 1 bay leaf
- 100ml of double cream
- freshly ground black pepper
- 2 chicory, small leaves only
- olive oil, for drizzling
- lemon juice, to taste
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