Jerusalem marshmallow paste Recipe
- Jerusalem artichoke - 500 Grams
- Cream - 2 Art. Spoons (or low-fat sour cream)
- Salt - - To taste
- Olive oil - 1 teaspoon
- Spices - - To taste
To start, I'll show you what the untreated looks likeJerusalem artichoke. Here it is - a storehouse of useful elements and nutrients! First, Jerusalem artichoke needs to be peeled (like a potato). Clean it carefully. The skin is very much bitter. That's what peeled artichoke looks like. We put Jerusalem artichoke in water and cook for 20 minutes (until soft). Boiled to softness Jerusalem artichoke is extracted from the water, thrown back to the colander. Now you need to turn boiled Jerusalem artichoke into puree. To do this, you can use the most common thrush. In the process of grinding, we add in the puree a little cream or sour cream to improve the taste. Thoroughly knead to a consistency of homogeneous mashed potatoes. Do not forget to salt to taste. Add spices to taste. I love the spicy, so I add a little red and black pepper. That's all, puree from Jerusalem artichoke is ready. Bon Appetit!