Baked topinambours with thyme(Topinambours aux thym)
Topinambours counts under “the old vegetables/foods” which have been making a come back the last few years. Previously I made a Velouté de topinambour which is great. This time it is is cut into chunks, sprinkled with powdered espelette pepper and baked in the oven on a bed of fresh thyme.
- Sauté some apple chunks in butter, add a bit of cassonade(brown sugar) and fry until nicely caramelized. Mix gently with the baked topinambours and serve warm.
- The piment d’espelette can be replaced by any other chili of your choice, either dry and in powder form, or finly chopped.
- Cook the topinambours in water on the stovetop until almost tender and then add to an oven pan with the seasonings to caramelize. It shortens the baking time.
- Serve the topinambours on a bed of salad greens or as an accompaniment to any meat.
- By adding créme frâiche after baked in the oven, you can serve it with a pasta or add it to a saffron risotto.
- Be sure to have it nicely tender or else it has a “burning” taste, much like raw potato.
- It is a healthy alternative to potatoes, seeing that it has a lower glycemic index than potatoes.
Piment d’espelette is a variety of pepper, with a light “bite” that is produced in the Basque region of France. Because of its fragrant flavour and taste, it is frequently used instead of pepper. We also find a beautiful fleur de sel d’espelette, which is powdered espelette mixed with a good quality fleur de sel, which is what I used on my baked topinambours)
For Liandri’s birthday in beginning of Octobre, we had dinner le chateau de Beaulieu here in Tours. A nice quaint hotel with a menu gastronomique; we could choose between foie gras, turbot, pigeon, filet de boeuf, magret de canard, carré d’agneau… A small dinng room, a local wine list as well as some distant cousins, nice dessert, coffee and olde worlde ambiance. A charming place to stay and dine when you visit our area.
…chateau de beaulieu…
…Olde world memories for olde world foods…