Jerusalem Artichoke Puree
(0)
25 min
Under an hour
Rohlík vaří
Ingredients
Price per portion:CZK 45.95
INGREDIENTS
POSSIBLE SERVINGS
You probably have at home
Preparation method
Ingredients overview
INGREDIENTS
- 500 g Jerusalem artichokes
- 50 ml whipping cream
- 25 g butter
- 1/2 tbsp lemon juice
- Salt
POSSIBLE SERVINGS
- Bread for croutons
- Olive oil
- Truffle oil
METHOD
1
Peel the Jerusalem artichokes, place them in a large pot, cover with water, and bring to a boil. Reduce heat and cook until tender, approximately 10 minutes.
3
Once the Jerusalem artichokes are soft, drain them and roughly mash them in the pot with a fork. Add lemon juice, cream, and butter, then blend with an immersion blender into a smooth puree. Season with salt to taste.
METHOD FOR CROUTONS
1
If you decide to serve the puree with croutons, cut the bread into smaller cubes and toast them in a pan with a little olive oil.
Chef's tip
Lemon juice will prevent the puree from browning. Use the puree as a side dish for meat, fish, or seafood, or serve it on its own, drizzled with truffle or olive oil and topped with croutons.
Nutritional values
Energy value
1192.44 kJ285 kCal
55 min
Under an hour
