Gröstl – Cut the washed Jerusalem artichoke with peel into approximately 1×1 cm cubes. Cut the venison salami into small cubes. Cut the tropeaz onion into fine strips. Heat plenty of butter and olive oil in a large pan. Add the Jerusalem artichoke cubes and salt. Slowly stew the Jerusalem artichoke in the pan for about 10 minutes until soft. Add the Tropea onion and the sliced sausage, as well as the sesame seeds and roast as well. Then sprinkle the breadcrumbs over it and swivel well. Add a little butter as needed. Finally, again with the Salzburg fried potato spice from STAY SPICED ! and season with pepper.

Jerusalem artichoke cream – Cut the peeled Jerusalem artichoke into cubes and cook in a saucepan with salted water for 20 minutes until soft. Strain the Jerusalem artichoke, hold back some cooking water. Put the soft Jerusalem artichoke in a high-performance blender. Add a little cooking water, crème fraiche and butter and mix finely. With salt and a little S! Season nutmeg.

Jerusalem artichoke chips – Wash the Jerusalem artichoke thoroughly, then slice thin leaves with a bowl on a fine kitchen slicer. In the meantime, heat a pot with plenty of frying fat. As soon as the fat has reached a temperature of about 160°C, insert the Jerusalem artichoke slices. (Be careful risk of burns, fat can inject). Fry the Jerusalem artichoke in the fat until a light brown color has formed. Drain on kitchen paper and season with salt.

Serving – Arrange the Topinamburgröstl in a deep plate. Spread some points of the Jerusalem artichoke cream and sprinkle with the crispy Jerusalem artichoke chips. Finally, with freshly cut chives, as well as Salzburg fried potato spice from STAY SPICED ! garnish.