Hazelnut Jerusalem artichoke puree

Name: hazelnut Jerusalem artichoke puree
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 750 g Jerusalem artichoke; 400 g crumbly potato; 1 toe garlic; 50 g unroasted hazelnuts; 75 ml semi skimmed milk; 25 g butter; 10 g fresh flat parsley; 1 el hazelnut oil

Puree of potato, Jerusalem artichoke and hazelnuts

Ingredients

Kitchen Stuff

1 puree tamper

Directions

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.