Patrice Demers’ Roasted Jerusalem Artichokes with Caraway Apple Purée

Ingredients

• Marinated Shallots

  • 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

• Apple Purée

  • 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

• Roasted Jerusalem Artichokes

  • 2 tbsp (30 ml) vegetable oil
  • 12 Jerusalem artichokes, scrubbed clean and halved lengthwise
  • 2 tbsp butter
  • 1 garlic clove, halved

• Jerusalem Artichoke Chips

  • 2 large Jerusalem artichokes, scrubbed clean
  • Vegetable oil, for frying

• Toppings

  • 1/2 Honeycrisp apple, cored and julienned
  • 2 tbsp chives, cut into pieces 3/4 inch (2 cm) long
  • 2 tbsp dill fronds