Jerusalem Artichoke Caramel

Ingredients

1kg Jerusalem artichokes
250g butter
500g caster sugar
200ml water
Sea salt
Chocolate ice cream, to serve

Jerusalem Artichoke Caramel

Method

Preheat oven to 180°C.
Using a box grater, grate the artichokes and then place in a pan along with butter and allow to develop colour, for approximately 10 minutes. Once artichokes are a little tanned and butter is foaming transfer to oven and cook until artichokes have totally collapsed, (about 10 minutes).

Return to high heat on the stove and develop more caramelisation for five minutes. Once desired colour is reached transfer to blender and puree until very smooth. In a large saucepan wet caster sugar with water and make a dark caramel. Add in artichoke puree in three parts, whisking after each addition.