Peel and slice the Jerusalem artichoke. Soak it in cold water slightly acidulated with lemon juice or apple cider vinegar.
Peel and dice the potatoes and soak them in cold water.
Heat two pans with oil and garlic; in one, cook the Jerusalem artichoke, and in the other, the potatoes.
Season with salt and pepper, add water if necessary, and cook over medium-low heat to prevent burning.
Once cooked and cooled, blend the Jerusalem artichoke and potatoes in a mixer until you achieve a creamy consistency.
Transfer the mixture to a bowl and add the remaining ingredients. If necessary, add unsweetened plant-based milk.
Transfer the mixture into muffin or baba molds, preferably silicone, to prevent sticking.
If using a steel pan, grease and sprinkle the molds with breadcrumbs (gluten-free for the gluten-free version).
Place the molds in a baking tray, adding water to increase humidity during cooking. If the molds are paper, use a double tray.
Bake in a static oven at 180°C for about 30/35 minutes.
Remove from the oven and let cool. Once cooled, unmold and serve with a radicchio and walnut salad.
Thank you and enjoy your meal!
Knife
Spoon
Pan
Potato peeler
Muffin or baba molds
Food processor
Store in the fridge for a maximum of 2/3 days.
The flan mixture can also be used as an excellent filling for a savory pie.
Italia
| 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 |
