Name: Jerusalem Artichoke Cream
Prep time: 25 min
Cook time: 30 min
Ingredients: 500 g Jerusalem artichoke (peeled and diced); 2 red potatoes (peeled and diced); 1 leek (sliced); 1 white onion (sliced); Vegetable broth (as needed); A pinch of nutmeg; 1 teaspoon lemon zest; 2 tablespoons extra virgin olive oil; Salt (to taste); Black pepper (to taste)

Jerusalem Artichoke Cream

Print Recipe

Prep Time 25

Cook Time 30

Servings: 4

Ingredients Method Notes

Ingredients

500 g Jerusalem artichoke peeled and diced
2 red potatoes peeled and diced
1 leek sliced
1 white onion sliced
Vegetable broth as needed
A pinch of nutmeg
1 teaspoon lemon zest
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper to taste

Method

Heat extra virgin olive oil in a pan over medium heat.
Cook onion and leeks until lightly golden.
Add Jerusalem artichoke and potatoes. Stir well to combine.
Cover with vegetable broth and cook for 25 minutes over medium-low heat.
Uncover and cook until all the liquid evaporates.
Season with nutmeg, lemon zest, salt and pepper.
Use a high-speed blender or an immersion blender to blend it into a homogeneous and smooth cream.
Serve and enjoy.
Additional tips
Serve the cream with roasted lamb, pork, lobster or shrimps.
You can add a wide variety of herbs and spices like rosemary, thyme, curry or paprika.
If you intend to use the cream with fish, replace the vegetable broth with fish broth.

Notes

Additional tips

Serve the cream with roasted lamb, pork, lobster or shrimps.
You can add a wide variety of herbs and spices like rosemary, thyme, curry or paprika.
If you intend to use the cream with fish, replace the vegetable broth with fish broth.