Jerusalem artichoke puree

Jerusalem artichoke puree is not only surprisingly tasty and unusual, but also an incredibly healthy dish that can be served as a versatile side dish to many meat and fish dishes.

Ingredients

• Jerusalem artichoke - 500 grams
• Cream - 2 Tbsp. spoons (or low-fat sour cream)
• Salt - - To taste
• Olive Oil - 1 Teaspoon
• Spices - - To taste

Directions

1. First, I'll show you what unpeeled Jerusalem artichoke looks like.
2. Here it is - a storehouse of useful elements and nutrients!
3. First, the Jerusalem artichoke needs to be peeled (like a potato). You need to clean it thoroughly, because the peel is very bitter. This is what peeled Jerusalem artichoke looks like.
4. Put the Jerusalem artichoke in water and cook for 20 minutes (until soft).
5. Remove the Jerusalem artichoke, boiled until soft, from the water, put it in a colander.
6. Now you need to turn the boiled Jerusalem artichoke into a puree. To do this, you can use the most ordinary crush. In the process of grinding, add a little cream or sour cream to the puree to improve the taste.
7. Knead thoroughly until the consistency of a homogeneous puree.
8. Do not forget to salt to taste.
9. Add spices to taste. I love spicy, so I add a little red and black pepper.
10. That's all, Jerusalem artichoke puree is ready. Bon Appetit!