Jerusalem Artichoke Puree
15 min
Under an hour
Rohlík vaří
Ingredients
Price per portion:CZK 41.18
INGREDIENTS
POSSIBLE SERVINGS
Preparation method
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