Cream of Jerusalem artichoke, light and detoxifying recipe

Cream of Jerusalem artichoke, the recipe for preparing a light and detoxifying first course

Creamed Jerusalem artichokes, a prescription simple and light to better enjoy the Jerusalem artichoke and to warm up cold and gloomy evenings, perhaps accompanied by home made croutons.

Low in calories, detoxifying and easy to prepare, this dish is cooked in under an hour.

To enjoy it at its best, we recommend serving the Jerusalem artichoke cream with a drizzle of good extra virgin olive oil and chopped hazelnuts.

Index

Ingredients

1 Kg in topinambur
extra virgin olive oil to taste
Salt to taste
salvia q.b.
water to taste
chopped hazelnuts to taste (optional)

Preparation Time:
15 minutes
Cooking time:
40 minutes
Rest time:
-
Dose:
4 people to
difficulty:
low

How to prepare Jerusalem artichoke cream: procedure

To clean the Jerusalem artichoke from any residual soil and peel it, cut it into pieces of equal size and put it in a pot,
cover up of water, add a few leaves of fresh sage e
cook over moderate heat, stirring often until the cooking water is almost completely consumed,
regular then of salt, remove the sage and with an immersion blender pass everything in order to obtain a puree, if this should be too liquid it is possible to boil it again, taking care to mix continuously,

Serve and season the Jerusalem artichoke cream with a drizzle of extra virgin olive oil and, if you like, with chopped hazelnuts.

How to preserve the Jerusalem artichoke soup:

If the Jerusalem artichoke cream is left over, it can be kept in the refrigerator in special airtight containers for a couple of days, but its color will tend to darken a bit.