27th November 2012

Skewered chicken liver with Jerusalem artichoke mash

By MaitreMarcel

The hazards of going to the market in November. There are many root vegetables available, among which some lesser known ones like the Jerusalem artichoke. A strange name as it has nothing to do with Jerusalem and it is not an artichoke although the taste has some similarities.
It is the root of a kind of sunflower, found in America, and some say the Italian word for sunflower (Girassol) has been transformed into Jerusalem over the years. The names sun root, sun choke or topinambour – as in French – are also being used. They contain inulin,potassium, niacin, thiamin, phosphorus, copper and fibre, omega 3 and 6 and vitamins.
They are also being used for bio fuel.
The vegetable tends to blacken after peeling so it is best to keep them in water, with some vinegar or lemon juice.
Chicken liver contains thiamin, zinc, copper, manganese, protein, vitamin A, vitamin C, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, iron, phosphorus and selenium, according to Nutritiondata.com. But they are high in cholesterol.
In France, people usually add some raspberry vinegar to cooked chicken livers. They are also great in mousses and pâté’s.
I combined the two ingredients, and garlic, into a light meal that was plenty of usefull nutrients.

Ingredients for two

  • Two to four sun chokes
  • One clove of garlic
  • 200 grammes of chicken liver
  • raspberry vinegar
  • Piment d’Espelette (Basque pepper powder)
  • White pepper
  • Butter
  • Skewers


  1. Put water in a casserole. Wash or peel the topinambour and put them with the garlic in the casserole, cook for 15 minutes.
  2. Cut the livers in two to remove cartilages and check they do not have the any remains of the green bile duct.
  3. Heat butter in skillet, add livers, fry for 10 minutes on moderate heat, turn from time to time. You can put a lid on the skillet if the cooking of the liver seems uneven – the trapped steam will cook those parts not in contact with the underside of the pan.
  4. Take off the lid, let the cooking liquid evaporate and add a few spoonfuls of vinegar, as well as some white pepper from the mill, and allow the liquid to evaporate a bit more.
  5. Set aside.
  6. Take the chokes and garlic from the water with slotted spoon and put in a blender to make a mash.
  7. Spoon the mixture on the plates.
  8. Put the liver on skewers and dispose on plates. Sprinkle with piment.
  9. Serve.