JERUSALEM ARTICHOKE CREAM (to spread and to season pasta, cereals, for fillings, etc.)

INGREDIENTS

gr, 500 Jerusalem artichoke, n.2 onions, 1 clove garlic, parsley, salt, n.4 spoons extra olive oil, juice of 1 lemon (chilli or pepper).

PROCEDURE

Slice the onions, dice the Jerusalem artichokes (without peel), crushed garlic, oil, 1 glass of water, salt. Cook over moderate heat 15/20 minutes. Remove the garlic clove, and add chilli or pepper. When the heat is off, add the chopped parsley and lemon juice. Blend and use the hot or cold cream on croutons or as a dressing on pasta, rice or other cereal.

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JERUSALEM ARTICHOKE CREAM (to spread and to season pasta, cereals, for fillings, etc.)

INGREDIENTS

PROCEDURE

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