Jerusalem artichoke cream

Basic preparation

Cook the Jerusalem artichokes in salted water for 30 minutes. Once there cooked cut them in half and when still hot peel of the skin. Transfer the Jerusalem artichoke meat into a saucepan (250 gr) and add the cream, some salt and the white wine vinegar. Bring to a boil for 2 minutes and then blender till smooth. Keep in a piping bottle.

Optional

Transfer the skins on a silicon sheet and let them dry at 60 degrees Celsius (5 hours). Fry the dried skins in 190 degrees hot oil so they puff up. Season with salt.