Potato and Jerusalem Artichoke Flan.

Preparation

1. STEP 1 OF 12

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

2. STEP 2 OF 12

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

3. STEP 3 OF 12

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

4. STEP 4 OF 12

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

5. STEP 5 OF 12

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

6. STEP 6 OF 12

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

7. STEP 7 OF 12

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

8. STEP 8 OF 12

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

9. 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.

10. STEP 10 OF 12

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

11. STEP 11 OF 12

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

12. STEP 12 OF 12

    Thank you and enjoy your meal!

Suggestions

• Knife

• Spoon

• Pan

• Potato peeler

• Muffin or baba molds

• Food processor

General Information

Analysis

Macronutrients (100 gr)