Jerusalem artichoke crisp

Name: Jerusalem artichoke crisp
Ingredients: 350 g purée of cooked Jerusalem artichoke; 150 g Cooking liquid; 2 Trisol (Texturas)

Also delicious when made with celeriac!

Ingredients

350gpurée of cooked Jerusalem artichoke

150gCooking liquid

2Trisol (Texturas)

Mix 350 grams of puree from cooked Jerusalem artichoke with 150 grams of the cooking liquid and two tablespoons of trisol thoroughly (using a food processor or blender).
Spread thinly and bake for about 40 minutes at 120°C.

34135070

per 1 Kilogram

per unit à 5 kg

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