Jerusalem Artichoke Blini

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr 30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Peel the Jerusalem artichoke and cook in a saucepan with water until soft.
Mix the flour, milk, baking powder and egg yolk with a mixer to a smooth dough. Let the dough rest for 30 minutes, then season with rosemary and pepper.
Cut the Jerusalem artichoke into very small cubes or mash it with a fork (depending on how well the baby is already eating) and add to the batter. Beat the egg white until stiff and fold into the dough.
Heat a pan with a little rapeseed oil. Portion the dough in the pan with a spoon. Bake the blini until golden brown on both sides. Replenish oil as needed.
Serve immediately, otherwise the blini will collapse.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.