Recipe: Jerusalem Artichoke Puree With Ricotta, Pear and Walnut

Have you ever cooked with Jerusalem artichokes? This puree with whipped ricotta and caramelised pears has a surprisingly wonderful flavour. Recipe by Lara & Anja, Chrutstil

Ingredients (serves 3 to 4 as a side dish):

Jerusalem artichoke puree:

• 450 g Jerusalem artichokes, peeled and diced
• 100 g sweet potatoes, peeled and diced
• 1 large garlic clove
• 75 ml milk
• 20 g butter or margarine
• Plenty of salted water
• 1⁄2 tsp turmeric
• Nutmeg
• White pepper
• Salt to taste
• Parsley and olive oil (optional)

Whipped ricotta:

• 100 g ricotta
• Coarse salt

Caramelised pears:

• A few walnuts
• 1⁄2 pear, diced
• 10 g butter
• Thyme
• Salt

Instructions:

1. Peel and dice the Jerusalem artichokes, sweet potatoes and garlic. Bring the salted water to a boil, add the turmeric and then the Jerusalem artichokes, sweet potatoes and garlic. Boil for 15 to 20 minutes until cooked through.
2. Dry roast the walnuts for several minutes in a frying pan. Remove the nuts from the pan when done.
3. Melt 10 grams of butter in the pan, sprinkle in some thyme, then add the diced pears and allow them to caramelise. Season with salt.
4. Place the ricotta in a small bowl and season with a bit of salt. Using a wire whisk, whip it until it becomes more fluid.
5. Drain off the salted water and mash the Jerusalem artichokes, sweet potatoes and garlic in the pan (or puree with a stick blender). Then add the milk and butter. Season with nutmeg, pepper and salt to taste.
6. Place the Jerusalem artichoke puree into a bowl, smooth the whipped ricotta over it and arrange the roasted walnuts and caramelised pears on top. Garnish as you like with parsley and olive oil.

Note: This recipe can also be made vegan. Use margarine instead of butter and oat milk or another vegan milk instead of cow's milk, and replace the whipped ricotta with a vegan cream cheese.