Jerusalem artichokes, otherwise known as wild sunflower, actually come from North America and not Israel as the name falsely suggests.

Ingredients

  • 400 g Jerusalem artichoke
  • 200 g celeriac
  • 200 g potatoes, floury cooking
  • 1 leek, white and light green only
  • 2 tbsp butter
  • 800 ml vegetable stock
  • 100 g cream
  • 1 handful of herbs (parsley, basil, rocket)
  • 4 tbsp olive oil
  • 20 g hazelnuts
  • Salt
  • Piment d’Espelette
  • Vegetable oil, for frying
  • 100 g cream cheese
  • 2 tbsp lemon juice
  • 1 tsp black cumin

For the full recipe and instructions click here.