Jerusalem Artichoke with Blue Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g Jerusalem artichoke
- 1 teaspoon turmeric
- water
- 1 tablespoon butter or margarine
- 1 tablespoon rice (whole grain rice), grind, heaped
- 1 pinch (s) salt
- 1 pinch (s) sugar
- Nutmeg, freshly grated
- 150 g cheese, (mold cheese)
- Chop parsley finely
Print Recipe
Pin Recipe Instructions
- 1-2 people
- Peel Jerusalem artichoke (carrot peeler) with water and turmeric, there should be enough water that the tubers are well covered so that they have the opportunity to climb up when they are done, depending on the size of the tubers this can be done quickly the 10 min.
- Make a sweat out of rice flour and butter and fill up with so much Jerusalem artichoke water that the sauce becomes creamy, add a pinch of salt and a pinch of sugar, nutmeg and blue cheese and beat with a whisk.
- Place the drained Jerusalem artichoke on one or two plates, pour the cheese sauce over them and sprinkle with chopped parsley.
- Own recipe
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