Jerusalem artichoke with cheese sauce

Ingredients for 1 servings:

• 500 g Jerusalem artichoke
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 tbsp butter or margarine
• 1 tbsp rice, heaped (whole grain rice, grind)
• 1 tsp turmeric, grind
• 200 g cheese (soft cheese 60% or blue cheese)
• Parsley, finely chop

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

gluten-free, egg-free

Serves 2 or 1. Peel the Jerusalem artichokes (using a carrot peeler), add enough water to cover the tubers well, and allow them to rise to the surface when cooked. Depending on the tuber size, this should be quick, about 10 minutes. Make a roux with rice flour, turmeric, and butter, and add enough Jerusalem artichoke water to make a thick sauce. Add a pinch of salt and sugar, and soft or blue cheese, and whisk. Place the drained Jerusalem artichokes on one or two plates, pour the cheese sauce over them, and sprinkle with chopped parsley. Strained Jerusalem artichoke water is still good, warm or cold. My own recipe.