I have to admit, I was too curious to try to cook the Jerusalem artichokes, I’ve read many recipes, I always felt decant but I’ve never tried them! I then wanted to use them in a simple recipe, aromatic , dietetic and also very fast to prepare. I I like its flavor, similar to that of boiled artichoke, goes very well with that of celery and is enhanced by the addition of Sichuan pepper……
Ingredients for 4 servings: 200 grams of celery, a few leaves of celery, 350 grams of Jerusalem artichokes, two carrots, one onion, Sichuan pepper, salt, extra virgin olive oil.
Wash the celery with some of their leaves and peeled Jerusalem artichokes and onion, cut into small pieces and let them boil in salt water (just over a liter) for at least half an hour. After this time, check the cooking and the amount of water in the soup: if it seems too much gather out a ladle. Blend all the ingredients with an immersion blender, adjusting the quantity of water so as to achieve the consistency of a cream. Finely chop a small amount of pepper and add to the cream, stirring. Boil separately the carrots and cut into cubes. Serve the cream garnished with some pepper berries , the cubes of carrot and add a drizzle of olive oil.
