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Jerusalem artichoke puree with Parmesan (Gluten-free)

Jerusalem artichoke puree with parmesan

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.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time 30 minutes
Cooking method:
Difficulty: Beginner
Servings: 4
Special diet: naturally gluten-free
Ingredients
  • 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. 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. 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. 3
    Drain and mash: Drain the vegetables and transfer them to a large bowl.
  4. 4
    Mash them using a potato masher or a fork.
  5. 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. 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
Read it online: https://glutenevasion.fr/recette/puree-de-topinambour-au-parmesan-sans-gluten/