This is “my recipe”; there is no onion, parsley, pancetta, or truffle… which can all be added for a variation on the base recipe, but I still prefer the basic Velouté de Topinambour, where the taste of the Jerusalem Artichokes is well blended with the Hazelnuts and Walnut oil. A Classic at the Dehon’s family dinner.
Ingredients :
- 500g of Jerusalem Artichokes
- 50g of Hazelnuts
- 1 Tablespoon of Walnut oil.
- 20-25g of Butter
- Salt and White Pepper
- 1 chicken stock cube
- 500ml of water
- 100ml of single cream
How to Make :
- Clean and peel the Jerusalem Artichokes (drop them in cold water so that they do not oxidise)
- Chop the Jerusalem Artichokes into slices of about 5mm or half a cm thickness
- Put the Jerusalem Artichokes, the Hazelnuts, the Salt, the Pepper, the Walnut oil, and the Butter in the Thermomix on “Browning” Gentle for 10 minutes.
- Add the 500ml of water and bring to a boil. I use the Manual mode of the Thermomix for 10 minutes at 105 degrees, speed 2.
- By now, everything is cooked, and we simply want to make a nice texture.
- First blend for 1 minute on speed 8.
- Add the cream and blend again for 30 seconds on speed 8.
- Adjust Salt and Pepper as you see fit. I like it when you can taste the White Pepper.
- If you are making it without the Thermomix, simply fry in a saucepan for 10 minutes, making sure nothing is burning at the bottom, then add the water and cook for a further 10 minutes, then blend, then blend again with the cream.
- Serve warm.
