Jerusalem artichoke and potato puree
12 servings
20 minutes
Puree of Jerusalem artichoke and potato is a delicate and aromatic dish that combines the earthy sweetness of Jerusalem artichoke with the familiar softness of potato. Known as 'earth pear', Jerusalem artichoke has been used in European cuisine since the 17th century, and its slightly nutty flavor perfectly complements the buttery texture of mashed potatoes. This dish is not too homogeneous, featuring small pieces of vegetables that give it a unique texture. It pairs wonderfully with meat or fish dishes and goes well with fresh herbs and light sauces. Ideal for gourmets who appreciate the balance between exquisite taste and simplicity in preparation. This recipe reveals new facets of familiar ingredients, transforming everyday food into a gastronomic discovery.
1
Thoroughly wash the Jerusalem artichoke and scrape off the eyes with a knife, then cut into pieces 2-4 centimeters in size. Cut the potatoes the same way - it's better to peel them first. Place the vegetables in a pot, cover with water so it covers the cubes, add salt, and cook on low heat for about eighteen minutes, until a knife easily goes in (and comes out) of any of them.
- Jerusalem artichoke: 450 g
- Potato: 450 g
- Sea salt: 1 tablespoon
2
Drain the water, leaving half a glass. Put the vegetables back in the pot and mash with a potato masher, adding a little of the cooking liquid. The result should be a somewhat uneven mixture with small chunks of potato and sunchoke. Then stir in butter and season to taste with ground black pepper.
- Butter: 2 tablespoons