Jerusalem artichoke puree with truffle paste
3 servings
30 minutes
Jerusalem artichoke puree with truffle paste is an exquisite side dish of French cuisine that combines a delicate texture with deep, earthy aromas. The Jerusalem artichoke, known for its nutty sweetness, harmoniously complements the potato in this recipe, creating a balance between softness and rich flavor. The truffle paste added at the end imparts a refined aroma to the dish, turning it into a gastronomic delight. Historically, Jerusalem artichokes were popular in Europe as a nutritious tuber but are valued in modern cooking for their unusual taste and health benefits. This puree pairs perfectly with meat or poultry, adding depth to the main course. Serve it with a juicy steak or roasted duck to highlight the noble truffle notes.
1
Thoroughly wash the Jerusalem artichoke and peel it with a potato peeler (this is the most difficult part of the recipe), then cut into slices 5 mm thick.
- Jerusalem artichoke: 600 g
2
Potatoes should also be sliced - they need to be peeled beforehand. The ratio of Jerusalem artichoke to potato is 2:1; the more potatoes, the less creamy the puree will be.
- Potato: 300 g
3
Put the vegetables in a pot, cover with water, add salt, and cook on low heat for about 12-15 minutes until tender.
- Salt: to taste
4
Drain the water, leaving half a glass. Put the vegetables back in the pot and mash with a potato masher (you can put them in a food processor and blend on low speed), gradually adding the liquid they were cooked in.
5
The result should be a somewhat uneven mass with small whole pieces of potato and Jerusalem artichoke. Then mix in butter and truffle paste, seasoning to taste with ground black pepper.
- Butter: 50 g
- Black Truffle Paste: 2 teaspoons
6
Serve as a side dish with meat or poultry