Confit Jerusalem Artichokes

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Recipe for confit jerusalem artichokes

Confit Jerusalem artichokes are a really lovely side dish for potatoes and meat, and especially for Christmas dinner!

You’re probably familiar with the delicacy confit de canard – or confit duck – where the meat undergoes an extensive preparation and cooking process and simmers in its own fat for several hours until it is super tender and soft.

There’s not quite the same “fanfare” around these confit Jerusalem artichokes. I prepared them in duck fat, but they are ready in under 2 hours!

To confit is a French cooking method, but the word comes from the Latin word conficere, which actually just means “to do” or “to prepare” something.

Here’s how to make your own confit Jerusalem artichokes – which can certainly be enjoyed at times other than Christmas.

Servings: 6 persons

Confit Jerusalem Artichokes

Author: Per Asmussen

Keyword: Christmas, Christmas Food, Food For Guests, France, jerusalem artichokes, Sides, Vegetables

Prep Time: 30 minutes minutes

Cook Time: 42 minutes minutes

Metric - US Customary

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Ingredients

• 400 gram Jerusalem Artichokes
• 700 gram Duck Fat circa
• Fresh thyme
• Garlic circa two cloves
• Bay Leaf to taste - I just used one
• Flake Salt to taste

Instructions

• 1. Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit) (conventional top and bottom heat).
  2. Wash and scrub the Jerusalem artichokes thoroughly to remove all dirt.
  3. Place the Jerusalem artichokes in an ovenproof dish with a lid.
  4. Add fresh thyme sprigs and bay leaf/leaves to the dish.
  5. Pour duck fat into the dish until the Jerusalem artichokes are just covered.
  6. Take a piece of parchment paper and moisten it slightly with water using your fingers.
  7. Place the parchment paper over the Jerusalem artichokes.
  8. Put the lid on the dish. The lid should fit tightly.
  9. Place the dish in the oven.
  10. Bake the Jerusalem artichokes until they are tender. Mine took 40 minutes, and I turned them once halfway through.
  11. Remove the tender Jerusalem artichokes from the oven.
  12. Let the Jerusalem artichokes cool in the oil.
  13. Then, cut the Jerusalem artichokes in half lengthwise.
  14. Take a pan and heat it on the stove over high heat.
  15. Place the halved Jerusalem artichokes cut-side down on the smoking hot pan. They should only be fried until they turn a delicious golden color.
  16. Serve and sprinkle with salt as needed.

  

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