Cook the Jerusalem artichoke in water for about 20-30 minutes until soft (fork test). To let it cool down. Then peel or squeeze out of the shell. The shell is often leathery and firm after cooking, the soft inside can then often be pushed out like a paste.
Finely puree the Jerusalem artichoke with a magic wand. Mix with the eggs, wheat flour, corn grits and the other ingredients to a cream. Then carry out a consistency correction if necessary. It has to be a paste that, with a little tutoring, falls just as smoothly as a blob from the spoon. If it is too firm, correct it with water or Jerusalem artichoke, otherwise with flour or corn grits. Unfortunately, it is not necessary to give a more precise proportion because the Jerusalem artichoke in particular behaves differently depending on the variety, harvest and cooking time.
Bring lightly salted water to a boil in a sufficiently large saucepan. From a tablespoon using a second spoon, pour the mixture into the bubbling boiling water individually as dumplings. Remove after approx. 3 minutes with a slotted spoon.
Serve with a mild sauce, for example cream, ham and cheese sauce or ham and mushroom sauce. Jerusalem artichoke has a very unique taste, strongly reminiscent of artichokes, the combination with strongly seasoned sauces is not recommended here.
Ingredients
Print Recipe
Pin Recipe