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INGREDIENTS
- 500 g Jerusalem artichokes
- 25 g butter
- 1/2 tablespoon lemon juice
- 50 ml whipping cream
- Salt
SERVING SUGGESTION
- 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 the heat and cook until tender, approximately 10 minutes.
- 2Once the Jerusalem artichokes are soft, drain them and coarsely mash them in the pot with a fork. Add lemon juice, cream, and butter, and blend into a smooth purée using an immersion blender. Salt to taste if necessary.
INSTRUCTIONS FOR CROUTONS
- 1If you decide to serve the purée with croutons, cut the bread into small cubes and toast them in a pan with a little olive oil.
Tip
Lemon juice prevents the purée from browning.
Use the purée as a side dish for meat, fish, or seafood, or serve it on its own drizzled with truffle or olive oil and accompanied by croutons.
