Mashed Jerusalem Artichokes with Vanilla
Papua New Guinea and carrot chips

A mild, slightly sweet purée that goes perfectly with white meats and fish. 
In addition to its delicious flavour, mashed Jerusalem artichoke with Papua New Guinea Vanilla is also a healthy, balanced alternative to traditional side dishes. Low in calories and rich in fiber, vitamins and essential minerals, it fits perfectly into a healthy, balanced lifestyle. Enjoy it with white meats or fish for a touch of freshness and lightness.
Variety used for the recipe: Violet de Rennes , club-shaped tubers with light purple skin, old French variety of good culinary quality;

Thanks to @titecraie.l on Instagram for the recipe. Try your luck too! #mondevanille 

Ingredients for 4 people


  • Peel and wash the Jerusalem artichokes. Cut them roughly into pieces. Cook in boiling water for 30 minutes, but do not save the water.
  • Heat the olive oil in a frying pan, add the garlic, shallots and Jerusalem artichokes and sauté for 5 minutes,
  • Meanwhile, heat the milk over a low heat, adding the split vanilla pod. Stir with a whisk and leave to infuse for 15min.
  • Add the milk to the pan with the Jerusalem artichokes.
  • Cover and cook for 5 min.
  • Puree and add butter, salt and pepper.


  • Wash and shave the carrot with a vegetable peeler or mandolin, and place the resulting chips in an oven preheated to 180° for 10 to 15 minutes. Sprinkle with spices, salt and pepper to taste.
  • Prepare the Jerusalem artichoke purée on a plate, and place a potato chip on top.
  • A delicious accompaniment to white meats and fish!

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