Summary

Ingredients

• 250 ml buttermilk
• 0.5 ½ cube yeast
• 200 g Jerusalem artichoke
• 200 g flour
• 2 egg (s)
• 4 tablespoon oil
• thyme
• 1 avocado (s)
• 100 g sour cream
• 1 clove garlic
• 1 box cress
• salt and pepper

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Instructions

1. Stir yeast into a little lukewarm buttermilk and let rise. Whisk eggs, flour and remaining buttermilk together. Add the yeast mixture. Let the dough rest for about 30 minutes.
2. Peel the Jerusalem artichoke tubers thinly, wash and grate. Add to the batter and season with salt and chopped thyme.
3. Put the oil in a pan, heat it up and fry about 8 small buffers from the batter.
4. Halve the avocado, remove the skin and core. Puree the pulp together with the sour cream, a clove of garlic, salt and pepper.
5. Serving: 2 buffers each on a plate, on top a dollop of cream with a bunch of cress on top.