Jerusalem Artichoke Kombucha Compote

Matt Campbell

Matt Campbell

21st March 2018
Matt Campbell

Jerusalem Artichoke Kombucha Compote

Check out my Jerusalem Artichoke Kombucha Compote - I serve this with my vegan raw cacao delice


  • 4 large Jerusalem Artichokes - 200g cooked flesh in total
  • 30ml Highest quality maple syrup
  • 50ml “Royal Flush” Real Kombucha
  • 1/2tsp smoked salt


Bake the Jerusalem artichokes whole at 180 degrees until cooked. (I reserve the skins and bake them again until crisp to infuse more maple syrup to serve in a Kombucha cocktail)
Scoop out the flesh and roughly chop.
Macerate with the maple syrup and Royal flush Kombucha, preferably overnight. Check for balance, adjust if necessary.

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