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Cream of Jerusalem Artichokes
 

Dining

Cream of Jerusalem Artichokes

Methods

1) Place the chopped shallots, garlic and jerusalem artichokes in a thick bottomed pan and sweat until soft.

 2) Add the milk and bring to the boil and simmer for 20 minutes.

3) Pour the mixture into a blender and blitz until smooth. Pass through a sieve to remove any bits and season to taste.

4) Reserve in the fridge until needed.

5) To make the tortellini, chop the wild mushrooms finely and sweat in a pan. When soft, season to taste and chill.

6) When cold fold in the parmesan dice.

7) Roll out the pasta to the thinnest setting the machine will allow, cut out the discs and assemble with the cold mushroom mixture. Seal with the lightly whisked egg.

8) To serve, place the tortellini in simmering water for 4 minutes, meanwhile bring the soup to the boil.

Serving,

Pour the soup into a serving dish and finish with the tortellini and truffle oil.


     
Ingredients
  • 1 kg x jerusalem artichokes,
  • 3 x gloves of garlic,
  • 4 x banana shallots,
  • 1 litre x milk,
  • 500gr x fresh pasta,
  • 150gr x wild mushrooms,
  • 50gr x Parmesan diced finely,
  • 1 egg,
  • truffle oil,
  • salt & pepper.

Download the recipe in pdf

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