Jerusalem Artichoke Cream with Hazelnuts and Thyme
Jerusalem artichoke cream with hazelnuts and thyme © kvalifood.com
Jerusalem artichokes have a sweet, nutty flavour that works well on rye bread. The cream is made smooth by blending cooked artichokes with butter and cream. Toasted hazelnuts add crunch and thyme gives a little aroma.
Ingredients
Yields 4 servings
Jerusalem artichoke cream
- 400 g Jerusalem artichokes
- 1 shallot
- 1 tbsp butter
- 1 dl vegetable stock
- 1 dl whipping cream
- 1 tsp lemon juice
- salt
- pepper
Assembly
- 4 slices rye bread
- 50 g hazelnuts
- 4 sprigs fresh thyme
- butter, for the bread
Directions
Toasted hazelnuts
Toast the hazelnuts in a dry pan over medium heat for 5 minutes until they smell nutty and the skins begin to crack. Tip onto a clean tea towel and rub off the skins. Chop roughly.
Jerusalem artichoke cream
Peel the artichokes and cut into cubes. Sweat the finely chopped shallot in the butter in a saucepan over low heat for 3 minutes. Add the artichokes and stock and simmer for 15 minutes until completely soft. Blend to a smooth cream with a stick blender. Add the cream and blend again. Season with lemon juice, salt and pepper. The cream should have the consistency of thick hummus.
Assembly
Spread the bread with butter and distribute the artichoke cream. Sprinkle with toasted hazelnuts and top with a little fresh thyme.
See Also
Smørrebrød with Mushrooms, Hazelnuts and Pickled Onions
Smørrebrød with Avocado, Soft-Boiled Egg and Dukkah
Smørrebrød with beetroot tartare, horseradish cream and rye crumble
Smørrebrød with White Mould Cheese and Pickled Fruit
Smørrebrød with Blue Cheese, Honey, Walnuts and Pear
