For the Jerusalem artichoke puree, first peel the Jerusalem artichoke. Cut the tubers into small pieces and simmer gently for 10 minutes with a little water and 2 tsp. butter, as well as salt.
Puree together with the cooking water. Stir in the crème fraîche and serve the Jerusalem artichoke puree.
Preparation Tip:
Refine the Jerusalem artichoke puree with fresh herbs, such as parsley or chives. Roasted onions are also a tasty combination.
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