Sunchokes (jerusalem artichoke is another name) are an enigmatic root vegetable. It has that silky texture of potato when cooked yet tastes distinctly of artichoke. That makes them the perfect partner for the cured saltiness of prosciutto. Add a little tartness with the carrot pickle, and you have an antipasti party in a glass.
Photos by Francine Spiering
Jerusalem Artichoke Mousse with Prosciutto and Carrot Pickle
- 1 pound sunchokes
- 1 tablespoon 15% cream
- 1 teaspoon Dijon mustard
- Fresh lemon juice to taste
- Seasoning to taste
- Niman Ranch prosciutto
- Carrot pickle see below
- Fresh herbs dill used for garnish
- Bunch rainbow carrots
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon pickling salt
- 2 tablespoons raw cane sugar
- 1 shallot quartered
- 2-3 sprigs dill
- 2-3 slices fresh ginger optional
- Wash and peel the sunchokes (use the peels in a future stock).
- Put peeled sunchokes in a sauce pan, add enough lightly salted water to just under and bring to a boil. Once boiling, lower heat to medium-low and simmer for about 10 minutes, or until soft when pricked with a fork. Drain all water.
- Transfer sunchokes to a mixing bowl, add cream and mustard and puree fine with an immersion blender. Add lemon juice and salt to taste.
- Cover and chill in the fridge until ready to use (you can make this a day ahead).
- To assemble: pipe or spoon chilled sunchokes cream in individual appetizer-size glasses.
- Roll prosciutto into small rosettes (don’t make them too big: you are eating this with a spoon) and divide on top of the sunchokes cream.
- Add pickled carrot sticks to taste and finish with a few sprigs fresh herbs.
Carrot Pickle (Makes 1 8-oz jar)
- Scrub carrots clean (or peel if you prefer). Cut them in equal length, sticks (like you would for crudité) and collect the sticks in a bowl.
- Bring all other ingredients to a boil in a sauce pan and simmer briefly for a minute. While still hot, pour over the carrots in the bowl (including all aromatics).
- Let cool, cover bowl and keep in the fridge.
- *These are quick-pickled carrots and keep in the fridge for about 2-3 weeks. If you want to keep them longer, proceed using proper canning methods.