in Recipes

Jerusalem artichoke buffer with avocado cream

Spread the love

Ingredients for 4 servings:

  • 250 ml buttermilk
  • ½ cube of yeast
  • 200 g Jerusalem artichoke
  • 200 g flour
  • 2 eggs
  • 4 tbsp oil
  • Thyme
  • 1 avocado(s)
  • 100 g sour cream
  • 1 clove(s) garlic
  • 1 box of cress
  • salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Stir the yeast into a little lukewarm buttermilk and let it rise. Whisk together the eggs, flour, and remaining buttermilk. Add the yeast mixture. Let the dough rest for about 30 minutes. Peel the Jerusalem artichoke tubers thinly, wash them, and grate them. Add them to the dough and season with salt and chopped thyme. Heat the oil in a pan and fry about 8 small fritters from the dough. Halve the avocado, remove the skin and pit. Purée the flesh with the sour cream, a clove of garlic, salt, and pepper. To serve: Place 2 fritters on each plate, top with a dollop of cream and a sprig of cress.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Crostini with tomatoes

Indian chicken