Jerusalem Artichoke Purée

Ingredients

• 500 g Jerusalem artichokes
• 150 g kohlrabi
• Salt
• 2 tbsp hazelnuts (15 g each)
• 1 tsp butter (5 g)
• 4 tbsp Milk (3.5% fat)
• nutmeg

Instructions

1. 1.

   Peel and chop the Jerusalem artichokes and kohlrabi. Place in a pot, cover almost with water, season with salt, bring to a boil, then simmer covered on low heat for about 15 minutes until tender.

2. 2.

   Meanwhile, roast the hazelnuts in a dry pan over medium heat for 2–3 minutes until fragrant, remove, let cool slightly and roughly chop.

3. 3.

   Blend the cooked vegetables with their cooking liquid in a blender until smooth, adding butter and milk. Season the purée with salt and freshly grated nutmeg. Sprinkle the purée with hazelnuts before serving.