Beetroot Jerusalem artichoke patties

Ingredients for 12 servings:

• 3 m.-large shallot(s), cut into thin rings
• 1 tsp sea salt
• 2 tsp black pepper
• 1 tsp spice mix (Magic Dust)
• 1 tsp garlic, chopped
• 1 tbsp juniper berries
• 1 large orange(s), the juice
• 2 tbsp coriander seeds, freshly ground
• 100 g walnuts
• 1 tbsp, heaped sugar, brown
• 250 g Jerusalem artichoke
• 600 g beetroot
• 3 egg yolks
• 100 g almond(s), salted
• 150 g goat cheese, grated
• 100 g Parmesan, grated
• 3 tbsp corn flour
• 2 tbsp butter
• n. B. Clarified butter for frying
• 2 tbsp Greek yogurt, 10% fat

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Sauté the shallots in butter over medium heat and season with salt, 1 teaspoon of pepper, Magic Dust, garlic, crushed coriander seeds, and juniper berries. Add the juice of one orange a little at a time, reducing occasionally. The onion broth is ready when it becomes syrupy. Set aside. Place the freshly cracked walnuts in a pan and sprinkle with sugar. Mix the liquefied sugar and walnuts well to ensure they are all evenly caramelized. Set aside. Clean the Jerusalem artichokes with a vegetable brush, cut into thin slices, and fry over medium heat in butter with 1 teaspoon of pepper. Once the Jerusalem artichokes are tender, transfer them to a blender and puree with an immersion blender. Set aside. Finely grate the peeled beetroot, almonds, and cheese, and mix everything together well. Stir in the egg yolk, onion broth, yogurt, caramelized walnuts, and pureed Jerusalem artichokes. Adjust the consistency with the cornflour. Form the patties using dessert rings and fry in clarified butter for about 4 minutes on each side.