Jerusalem artichoke and pine nut velouté
Makes 4 - 6 servings
- 1 large onion, diced
- ½ bulb of garlic, diced
- 1 large turnip, chopped
- 2 apples, chopped
- 2 potatoes, chopped
- 2 branches of fresh rosemary or thyme
- Salt and pepper
- 4 tablespoons jerusalem artichoke powder
- 1 cup milk or 15 % cream
- 1 tablespoon pine nuts
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.Go back to Recipes