Hazelnut Jerusalem artichoke puree

Peel the Jerusalem artichokes and potatoes. Cut into equal pieces.

Boil the Jerusalem artichoke, potato and garlic with salt in 25 minutes. Drain. Leave for 5 minutes with the lid on the pan.

Meanwhile, toast the nuts in a mince pan without oil or butter in 3 min. Golden brown. Allow to cool and chop roughly.

Heat the milk for 2 minutes. Mash the Jerusalem artichoke, potato, garlic, milk, butter, pepper and salt with the puree pestle into a coarse puree.

Slice the leaves of the parsley and spread with the nuts and oil over the puree.