Jerusalem artichoke and pine nut velouté


Makes 4 - 6 servings

In a casserole dish add onions, garlic, turnip, apples, and potatoes and cover with water. Salt and add rosemary (or thyme). Let simmer for 35 or 45 minutes.

Add Jerusalem artichoke powder and cream and blend until smooth..

Add one tablespoon of pine nuts to each bowl and serve.

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