Jerusalem Artichoke Cream (Topinambur Alla Panna)
Instructions
Clean and wash the artichokes, cut them into thin slices.
In a pan melt a knob of butter, lay the slices of Jerusalem artichokes, cover with cream and let stand for 5 minutes.
Add salt and bring to mind that cooking the sauce should thicken, and then, if necessary, in the last minute learn and increase heat slightly.
Withdrawn from heat, sprinkle with a sprig of parsley chopped, shuffled past on the serving dish and serve hot.
Ingredients and dosing for 4 persons
- 700 g of topinambur
- 25 cl of cream
- 1 sprig of parsley
- 1 walnut butter
- Salt