Jerusalem artichoke cream with olive oil and chorizo

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Crème de topinambour à l’huile d’olive et chorizo
A PDO
Preparation
15 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Appetiser Starter Gluten-free Automn Winter

Ingredients

A PDO
For 8 personnes
  • 500 g Jerusalem artichokes
  • 6 to 8 slices of chorizo
  • 1 glass of milk
  • 1 shallot
  • 10 cl olive oil (mild or traditional flavour)
  • Salt, pepper
  • Parmesan

Tip

You can replace the chorizo with bacon that has been baked in the oven for a few minutes.

Instructions

  • Dice the shallot into small cubes and set aside.
  • Next, peel the Jerusalem artichokes and slice them into rounds.
  • Fry the shallot in a little olive oil until golden. Then add the Jerusalem artichoke slices and fry for 5 minutes until golden.
  • Add the glass of milk, along with salt and pepper. Cover and leave to simmer over a low heat for 10 minutes.
  • Cut the chorizo into small pieces (keep 1 or 2 slices for garnishing). Then add the chorizo to the Jerusalem artichokes. Cover again and cook over a very low heat for 10 minutes.
  • Meanwhile, place small piles of grated Parmesan on a baking tray and bake in the oven at 180°C for a few minutes (until the piles have melted and turned golden brown).
  • Once the Jerusalem artichokes are cooked (prick them with a fork to check they’re done), transfer everything to a deep bowl. Blend the hot mixture with a hand blender, then gradually add the olive oil until you have a smooth, creamy consistency.
  • Serve on a Chinese spoon (or in a small glass) with two thin slices of chorizo and a Parmesan crisp.

Tip

You can replace the chorizo with bacon that has been baked in the oven for a few minutes.
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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