Summary

Ingredients

• 1 pinch (s) nutmeg
• 1 pinch (s) salt
• 500 g Jerusalem artichoke
• 1 onion (s)
• 1 carrot (s), finely chopped
• 500 ml vegetable stock
• 1 tablespoon margarine
• 0.5 teaspoon ½ lemon
• 1 teaspoon turmeric

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Instructions

1. Wash the Jerusalem artichoke well and cut it into small pieces.
2. Peel and finely dice the onion and heat the margarine in a saucepan. Sweat the Jerusalem artichoke and the onion and then add the chopped carrot.
3. Deglaze with the vegetable stock and simmer for 10 minutes over low heat.
4. Finally puree everything and mix with a dash of cream and season with the spices.