Jerusalem artichoke with blue cheese sauce

Ingredients for 1 servings:

• 500 g Jerusalem artichoke
• 1 tsp turmeric
• Water
• 1 tbsp butter or margarine
• 1 tbsp rice (brown rice), grind, heaped tbsp
• 1 pinch of salt
• 1 pinch(s) of sugar
• Nutmeg, freshly grated
• 150 g cheese (blue cheese)
• Parsley, finely chop

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

gluten-free, egg-free

Serves 1-2. Peel the Jerusalem artichokes (using a carrot peeler) and put them in a pan with water and turmeric. Add enough water to cover the tubers well, allowing them to rise to the surface once cooked. Depending on the tuber size, this will take about 10 minutes. Make a roux with the rice flour and butter and add enough Jerusalem artichoke water to make a thick sauce. Add a pinch of salt and sugar, nutmeg, and blue cheese, and whisk to combine. Place the drained Jerusalem artichokes on one or two plates, pour over the cheese sauce, and sprinkle with chopped parsley. My own recipe.