Believe me or not, I never touched a Jerusalem artichoke in my whole life until yesterday… I actually didn’t either know that the well known old veggie « topinambour » is the french for Jerusalem Artichoke… Stupid, I know ! I remember reading recipes calling for Jerusalem artichokes and thinking ‘arf, too bad we don’t have any « artichaut de Jérusalem » in France »…
Anyway last week we went out and I had an « assiette vegetarienne » with a lovely « purée de topinambour » in it… enough for me to face the small ill-shaped veggie and give it a go !
Ingredients for 2
- 500g Jerusalem artichokes, peeled & diced
- 1 small yam, peeled & diced
- water
- 1 Tbsp olive oil
- 1 Tbsp garlic powder
- 2 Tbsp soy cream
- 1 pinch nutmeg
In a large pot fry the garlic in oil.
Add the artichokes and yam, mix and cook for a few minutes.
Cover with water, bring to a boil and cook until veggies are soft (20-30 minutes)
Drain the water and mash with a potatoe masher. Add the cream, nutmeg and served right away, with some nuts on top if you fancy it !
