Creamy Jerusalem Artichoke Puree with Nuts
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 500 grams Jerusalem artichoke
- 150 grams Celeriac
- salt
- 1 tsp butter
- 4 Tbsps Whipped cream
- Nutmeg (freshly grated)
- 30 grams Hazelnuts
Preparation steps
1.
Peel Jerusalem artichokes and celery, cut into small pieces. Cover with water in a pot and season with salt. Bring to a boil and simmer, covered, for about 15 minutes or until vegetables are soft.
2.
Puree together with cooking water in a mixer. Add butter and cream. Season with salt and nutmeg. Sprinkle puree with coarsely chopped hazelnuts and serve.
