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Topinambour Puree

In French this is a Topinambour puree…I initially thought that a Topinambour was a rutabaga but upon further investigation and my handy friend Wikipedia, I discovered that in English they are actually called Jerusalem Artichokes or if you are a Canadian, they are sometimes referred to as Canadian Truffles…nothing like the real French truffles I might add!

Max’s mom made this at a dinner party one night when we were over visiting and I couldn’t believe my taste buds! It was my first time trying Topinambour and it was to die for!! So I got the recipe and made my own…it turned out pretty darn good!

Here is what they look like but check out the Wikipedia page because they have another picture of them and they are definitely in most ordinary grocery stores so don’t fret…

Begin by giving them a good peeling. This recipe is for 2 and so I peeled around 500 grams…

See those brown spots I left on the Topinambour (below). They need to come off or the end product may be a little bitter…

 

Boil them for 20 minutes…

Strain them when the 20 minutes are up…

Next, grate them into a bowl. This task was rather difficult for me because they kept falling apart when I was grating them…I ended up just breaking them apart with my fingers.

When they are broken up in a bowl, add 2-3 tablespoons of cream…

Mash everything together until you have a smooth puree. I would definitely recommend using an electric device to mash everything…a food processor? A blender? An electric mixer? (I used a hand masher for lack of these things)…

Add in around a teaspoon of salt…

Now the puree is complete but what really puts it over the top are the toppings!

Drizzle the puree with 1 teaspoon or so of olive oil…

Sprinkle 1-2 teaspoons of rose peppers on top…

Then sprinkle it with a tiny bit of cracked black pepper…

Et voila!

Mix everything together before taking a bite!

[amd-zlrecipe-recipe:42]

 

 

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