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Jerusalem artichoke and cashew spread

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Ingredients for 4 servings:

  • 500 g Jerusalem artichoke
  • 180 g cashew nuts
  • 200 ml almond milk (almond drink)
  • 3 cloves garlic
  • 40 ml oil
  • 1 bunch of chives
  • Salt

Instructions

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

Spread or for dipping

Peel the Jerusalem artichokes and immediately place them in a pot of water. They will turn brown if left exposed to the air for a while. Cook the Jerusalem artichokes for about 20 minutes, until soft. Puree with the remaining ingredients, except the chives. You may need to add less almond milk at first, adding more depending on the desired consistency. Finally, stir in the chopped chives.

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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.

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