Recipe Creamy Jerusalem artichokes and chesnuts with hazelnut butter

1. Peel the Jerusalem artichokes, leave them whole.
2. Peel and slice the onion.
3. In a casserole, sauté the onion in a little olive oil, add the Jerusalem artichokes, then the milk, the celery and the white stock.
4. Salt with a pinch of coarse salt. Cover and cook on low heat until Jerusalem artichokes crumble between fingers.
5. Drain the puree in a colander for about 30 min. Meanwhile, put 50 g butter in a saucepan and cook over low heat, stirring occasionally with a whisk until it has a smell and hazelnut color.
6. Crush and mash the chestnuts to puree form.
7. Transfer everything to the blender, add the hazelnut butter, adjust the seasoning and fill the jars up to 2 cm from the rim.

Close and proceed to do the heat treatment for 1h15 at 100 ° C.

When serving add the celery leaves sliced on top of the Jerusalem artichoke puree.
Perfect also with scallops decorated with a small salad of lamb’s lettuce and chopped raw beetroot.

Chef Pierre Petit’s original recipe for Le Parfait.