I offer you a simple recipe to enhance Jerusalem artichoke, this fragrant root vegetable. Combined with parmesan, this gluten-free mash is an original alternative to traditional mashed potatoes. Perfect to accompany your meat or fish dishes, especially rack of lamb, it will appeal to adults and children alike. So, let yourself be tempted and rediscover ancient vegetables.

Jerusalem artichoke puree with Parmesan (Gluten-free)

France

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Preparation time 10 mins Cooking time 20 mins Total time 30 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape Cooking method: Traditional Recipe themes: N Christmas

Ingredients

Servings

• 500 g Jerusalem artichokes

• 100 g potatoes (optional for a firmer texture)

• 50 g grated parmesan

• 20 cl of crème fraîche

• 20g butter​

• Salt and pepper to taste

• Grated nutmeg (optional)

Preparation

1. Prepare the vegetables: Peel the Jerusalem artichokes and, if using potatoes, peel them as well. Cut them into similar sized pieces for even cooking.
2. Cooking: Cook the Jerusalem artichokes and potatoes in a large pot of boiling salted water for about 20 minutes, or until they are very tender (you can test with a knife blade).
3. Drain and mash: Drain the vegetables and transfer them to a large bowl.
4. Mash them using a potato masher or a fork.
5. Add the ingredients: Incorporate the butter and cream to obtain a smooth texture. Then add the grated parmesan, and mix well so that it melts into the puree. Season with salt, pepper and, if desired, a pinch of nutmeg for a subtle flavor.
6. Serve immediately, possibly decorating with a few shavings of parmesan or fresh herbs such as parsley.

Keywords: Jerusalem artichoke recipe, Jerusalem artichoke puree, gluten-free ancient vegetable recipe

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