Jerusalem artichoke puree with Parmesan (Gluten-free)

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.

Preparation time 10 mins

Cooking time 20 mins

Total time 30 mins

Cooking method: traditional

Difficulty: beginner

Servings: 4

Ingredients

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

Read it online: https://glutenevasion.fr/recette/puree-de-topinambour-au-parmesan-sans-gluten/