Beetroot and Jerusalem Artichoke Patties
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 3 shallot (s), cut into thin rings
- 1 teaspoon sea salt
- 2 teaspoons black pepper
- 1 teaspoon spice mixture (Magic Dust)
- 1 teaspoon garlic, chopped
- 1 tablespoon juniper berries
- 1 large orange (s), the juice it
- 2 tablespoon coriander seeds, freshly pounded
- 100 g walnuts
- 1 tablespoon, heaped sugar, brown
- 250 g Jerusalem artichoke
- 600 g beetroot
- 3 egg yolks
- 100 g almond (s), salted
- 150 g oat cheese, rated
- 100 g parmesan cheese, rated
- 3 tablespoon corn flour
- 2 tablespoon butter
- clarified butter for frying
- 2 tablespoon yogurt, Greek, 10% fat
Print Recipe
Pin Recipe Instructions
- Fry the shallots in butter over medium heat and season with salt, 1 teaspoon pepper, magic dust, garlic, crushed coriander seeds and juniper berries. Add the juice of an orange step by step and let it boil down again and again in between. The onion stock is ready as soon as it is syrupy. Put aside.
- Put the freshly cracked walnuts in a pan and sprinkle with sugar. Mix together the liquefied sugar and walnuts well so that they are all evenly caramelized. Put aside.
- Clean the Jerusalem artichoke with a vegetable brush, cut into thin slices and fry in butter, seasoned with 1 teaspoon of pepper, over medium heat. As soon as the Jerusalem artichoke is done, transfer it to a blender and puree with a hand blender. Put aside.
- Finely grate the peeled beetroot, the almonds and the cheese and mix everything together well. Also stir in the egg yolks, onion stock, yoghurt, the caramelized walnuts and the pureed Jerusalem artichoke. Set the required consistency with the corn flour.
- Shape the patties with the help of dessert rings and fry them in clarified butter for about 4 minutes on each side.
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