Potato and Jerusalem Artichoke Flan.

Name: Potato and Jerusalem Artichoke Flan.
Prep time: 50 min
Yield: 8
Cuisine: Italia
Ingredients: 2 cloves Crushed garlic; if necessary Soy vegetable drink; 50 g Chickpea flour; 25 g Nutritional yeast flakes; to taste Mixed herbs; to taste Extra virgin olive oil; 400 g Potatoes; 1 pinch Ground pepper; 1 pinch Salt; 1 tablespoon Lemon juice or apple cider vinegar; 700 g Jerusalem artichoke

@ingegneriavegetale

Potato and Jerusalem artichoke flan: a perfect appetizer for the Christmas menu, vegan and gluten-free.

Difficulty: Easy

Cooking time: minCooking: min

Preparation time: 50 minPreparation: 50 min

Country: Italia

ingegneriavegetale@ingegneriavegetale

Ingredients

No. Servings

Crushed garlic2cloves
Soy vegetable drinkif necessary
Chickpea flour50g
Nutritional yeast flakes25g
Mixed herbsto taste
Extra virgin olive oilto taste
Potatoes400g
Ground pepper1pinch
Salt1pinch
Lemon juice or apple cider vinegar1tablespoon
Jerusalem artichoke700g

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 12
Peel and slice the Jerusalem artichoke. Soak it in cold water slightly acidulated with lemon juice or apple cider vinegar.
STEP 2 OF 12
Peel and dice the potatoes and soak them in cold water.
STEP 3 OF 12
Heat two pans with oil and garlic; in one, cook the Jerusalem artichoke, and in the other, the potatoes.
STEP 4 OF 12
Season with salt and pepper, add water if necessary, and cook over medium-low heat to prevent burning.
STEP 5 OF 12
Once cooked and cooled, blend the Jerusalem artichoke and potatoes in a mixer until you achieve a creamy consistency.
STEP 6 OF 12
Transfer the mixture to a bowl and add the remaining ingredients. If necessary, add unsweetened plant-based milk.
STEP 7 OF 12
Transfer the mixture into muffin or baba molds, preferably silicone, to prevent sticking.
STEP 8 OF 12
If using a steel pan, grease and sprinkle the molds with breadcrumbs (gluten-free for the gluten-free version).
STEP 9 OF 12
Place the molds in a baking tray, adding water to increase humidity during cooking. If the molds are paper, use a double tray.
STEP 10 OF 12
Bake in a static oven at 180°C for about 30/35 minutes.
STEP 11 OF 12
Remove from the oven and let cool. Once cooled, unmold and serve with a radicchio and walnut salad.
STEP 12 OF 12
Thank you and enjoy your meal!

Suggestions

Knife
Spoon
Pan
Potato peeler
Muffin or baba molds
Food processor

General Information

Storage notes

Store in the fridge for a maximum of 2/3 days.

More information

The flan mixture can also be used as an excellent filling for a savory pie.

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Preparation

STEP 1 OF 12

Peel and slice the Jerusalem artichoke. Soak it in cold water slightly acidulated with lemon juice or apple cider vinegar.

STEP 2 OF 12

Peel and dice the potatoes and soak them in cold water.

STEP 3 OF 12

Heat two pans with oil and garlic; in one, cook the Jerusalem artichoke, and in the other, the potatoes.

STEP 4 OF 12

Season with salt and pepper, add water if necessary, and cook over medium-low heat to prevent burning.

STEP 5 OF 12

Once cooked and cooled, blend the Jerusalem artichoke and potatoes in a mixer until you achieve a creamy consistency.

STEP 6 OF 12

Transfer the mixture to a bowl and add the remaining ingredients. If necessary, add unsweetened plant-based milk.

STEP 7 OF 12

Transfer the mixture into muffin or baba molds, preferably silicone, to prevent sticking.

STEP 8 OF 12

If using a steel pan, grease and sprinkle the molds with breadcrumbs (gluten-free for the gluten-free version).

STEP 9 OF 12

Place the molds in a baking tray, adding water to increase humidity during cooking. If the molds are paper, use a double tray.

STEP 10 OF 12

Bake in a static oven at 180°C for about 30/35 minutes.

STEP 11 OF 12

Remove from the oven and let cool. Once cooled, unmold and serve with a radicchio and walnut salad.

STEP 12 OF 12

Thank you and enjoy your meal!

Macronutrients (100 gr)

Energy (kcal)	89.04
Carbohydrates (g)	19.18
of which Sugars (g)	6.32
Fat (g)	0.24
of which Saturates (g)	0.04
Protein (g)	2.92
Fiber (g)	2.12
Sale (g)	0.35