I'm sharing a simple recipe to showcase Jerusalem artichokes, this fragrant root vegetable. Combined with Parmesan cheese, this gluten-free purée is a unique alternative to traditional mashed potatoes. Perfect as an accompaniment to meat or fish dishes, especially rack of lamb, it will appeal to both adults and children. So, give it a try and rediscover these heirloom vegetables.

Jerusalem artichoke puree with Parmesan (Gluten-free)

France

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

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional Recipe themes: N Christmas

Ingredients

Servings

• 500g of Jerusalem artichokes

• 100g of potatoes ( optional for a firmer texture)

• 50g of grated Parmesan cheese

• 20 cl of crème fraîche

• 20g of 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 similarly 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 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 until smooth. Then add the grated Parmesan and mix well until melted. Season with salt, pepper, and, if desired, a pinch of nutmeg for a subtle aroma.
6. Serve immediately, optionally garnishing with a few shavings of parmesan cheese or fresh herbs such as parsley.

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

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