Jerusalem Artichoke Velouté with Parmesan Crisps and Hazelnut Oil
62 min 1 serving 568 kcal · 23.3 g proteinLevel: Expert
The nutritionist's note
Cooking in a milk-water mix softens the Jerusalem artichoke's earthy taste.
Ingredients
1 serving
- Jerusalem artichokes350 g
- semi-skimmed milk200 ml
- grated parmesan30 g
- hazelnut oil8 g
Method
- 1
Peel the Jerusalem artichokes and cook them for 25 minutes in equal parts milk and water.
- 2
Blend at length, then pass through a fine sieve to remove the fibers.
- 3
Bake the grated parmesan for 6 minutes at 180 °C as thin lace, and let it harden.
- 4
Plate the velouté, add the crisps and finish with a few drops of hazelnut oil.
Nutrition facts
per serving
| Energy | 568 kcal |
|---|---|
| Protein | 23.3 g |
| Carbohydrates | 69.1 g |
| Fat | 20.2 g |
| Fibre | 8 g |
| Iron | 3 mg |
| Vitamin B12 | 1 µg |
Potential allergens
- lactose
- tree nuts
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