Jerusalem Artichoke Purée with Truffle Paste
Appetizers • French
Description
Jerusalem Artichoke Purée with Truffle Paste
Ingredients
- Jerusalem Artichoke 20 oz
- Potato 10 oz
- Butter 0 oz
- Salt to taste
- Black truffle paste 2 teaspoons
Step-by-Step Guide
Step 1
Thoroughly wash the Jerusalem artichoke and peel it with a vegetable peeler (this is the most challenging part of the recipe), then cut it into slices about 5 mm thick.
Step 2
Cut the potato in the same way — it also needs to be peeled first. The ratio of Jerusalem artichoke to potato is 2:1; the more potato you use, the less creamy the purée will be.
Step 3
Place the vegetables in a pot, cover with water so that it covers the cubes, add salt, and cook over low heat for about 12-15 minutes, or until tender, when a knife easily goes in (and comes out) of any piece.
Step 4
Drain the water, leaving half a glass. Put the vegetables back into the pot and mash them with a potato masher (you can also put them in a food processor and blend on low speed), gradually adding some of the cooking liquid.
Step 5
The result should be a slightly chunky mixture with small pieces of potato and Jerusalem artichoke. Then stir in the butter and truffle paste, and season to taste with ground black pepper.
Step 6
Serve as a side dish with meat or poultry.
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