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
- 500g Jerusalem artichokes
- 50cl Milk
- 15cl Oil
- 10g butter
- 1 Stilt
- 1 garlic clove
- 1 Carrot
- salt – pepper
- 1 Papua New Guinea vanilla pod
Preparation
- 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.
Presentation
- 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!
Find our products to make this recipe on our website Le Monde de la Vanille
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