Patrice Demers’ Roasted Jerusalem Artichokes with Caraway Apple Purée | RICARDO

Ingredients

• 3 large shallots, cut into rounds 1/8 inch (3 mm) thick
• 3/4 cup (180 ml) water
• 1/2 cup (125 ml) apple cider vinegar
• 3 tbsp (45 ml) maple syrup
• 1/2 tsp salt
• 1 lb (450 g) Cortland apples, unpeeled (about 4 medium apples)
• 1/4 cup (60 ml) water
• 2 tbsp (30 ml) maple syrup
• 2 tbsp (30 ml) lemon juice
• 1 tsp caraway seeds
• 2 tsp (10 ml) apple cider vinegar
• 2 tbsp (30 ml) vegetable oil
• 12 Jerusalem artichokes, scrubbed clean and halved lengthwise
• 2 tbsp butter
• 1 garlic clove, halved
• 2 large Jerusalem artichokes, scrubbed clean
• Vegetable oil, for frying
• 1/2 Honeycrisp apple, cored and julienned
• 2 tbsp chives, cut into pieces 3/4 inch (2 cm) long
• 2 tbsp dill fronds