The Jerusalem artichoke also known as German turnip, is a tuber that we can find at the market in the winter season: many are its properties (it has few calories, suitable for diabetics, easy to digest, if consumed raw, it keeps intact its vitamins and mineral salts content). Today I share this first simply recipe. With few ingredients you will obtain a tasty and special side dish: baked Jerusalem artichokes with hazelnuts and thyme pesto.
Ingredients:
- Jerusalem artichoke 500 gr
- Toasted hazelnuts 30 gr
- Fresh thyme
- Extra virgin olive oil q.s.
- salt q.s.
- 2 lemons
Steps:
- Carefully brush the Jerusalem artichoke under water.
- Put some water and the juice of one lemon in a bowl.
- Cut the Jerusalem artichoke into thin slices (keeping the peel) and place it in the bowl with acidulated water.
- Lay the Jerusalem artichoke on a baking tray and season with oil, and few sprigs of thyme; bake in a convection oven at 180°C/356 F for about thirty minutes.
- Blend the hazelnuts and a few leaves of fresh thyme, together with some grated lemon peel.
- Create an emulsion with olive oil and lemon juice; season the Jerusalem artichoke adding the hazelnut and thyme pesto.
Tags
Hazelnuts hazelnuts lemon timo thyme sale salt limone olio extra vergine di oliva topinambur Jerusalem artichoke extra virign olive oil
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