Buy all ingredients right below the recipe
INGREDIENTS
- 500 g Jerusalem artichoke
- 25 g butter
- 1/2 tablespoon lemon juice
- 50 ml whipping cream
- Salt
POSSIBLE SERVING SUGGESTIONS
- Bread for croutons
- Olive oil
- Truffle oil
INSTRUCTIONS
- 1Peel 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.
- 2Once 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 until smooth. Season with salt to taste.
CROUTON INSTRUCTIONS
- 1If you decide to serve the puree with croutons, cut the bread into small cubes and toast them in a pan with a little olive oil.
Tip
Lemon juice prevents 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.
