The Jerusalem artichoke and coconut milk cream is perhaps the best vegetable and tuber cream of all, thanks to the incredible combination of two such aromatic and delicate ingredients.
There are no contraindications: this recipe is a bomb of potassium, mineral salts, and vitamins, excellent for seniors with high blood pressure or heart problems, athletes who need to recover fluids and salts, and of course it is also perfect for children.
Since it is a tuber, Jerusalem artichoke, also called by the suggestive name of Jerusalem artichoke, should be of biological origin. In this way you can also eat the peel: if it is very thick, you can shave it a bit with a potato peeler, otherwise, as usual, remember that all the flavor is in the peel.
There are no other tips, the recipe is a walk and you can customize it with what you have at home: curry paste, almonds, chickpeas if you want a more important protein intake or season with seasonal vegetables: see what you have in the pantry, but adding just 7-8 asparagus becomes a delicious dish.
We are providing you with the basic recipe of Jerusalem artichoke and coconut milk vegan cream, but feel free to add your personal touch.
Ingredients and doses for making Jerusalem artichoke cream and coconut milk
- 2 leeks
- 800 grams of Jerusalem artichoke
- 35 grams of extra virgin olive oil
- 60 grams of coconut milk
- 8 grams of salt and 5 of pepper
- 5 grams of nutmeg
- 300 grams of croutons to make with stale bread or focaccia
- 30 grams of pumpkin seeds
- 2 liters of vegetable broth, use good stuff not
How to make Jerusalem artichoke and coconut milk cream
As you may have noticed from the list of ingredients, the recipe is spartan, immediate, and does not present any difficulty. As the only recommendation, use real broth, even perhaps made with the addition of Jerusalem artichoke skins. Nothing is thrown away when the vegetables are good and organic, especially the skins.
Wash the Jerusalem artichokes, scrub the peel well and then peel it lightly with a potato peeler if it is very zesty.
Cut the leeks lengthwise, to identify any possible traces of land, they are insidious. When they are well cleaned, cut into very fine slices and stew in 5 tablespoons of extra virgin olive oil. If we can give you some advice, Ligurian Taggiasco oil has the right delicacy, you don’t need an oil that is too aromatic.
Use a thick-bottomed saucepan, so the heat will be transmitted steadily and without jolts, the Jerusalem artichoke cream should be cooked for a long time and over a slow flame.
Simmer the leeks for 15 minutes, over low heat, without letting them blacken, add a drop of water at the most.
Meanwhile, cut the Jerusalem artichokes into cubes, throw them in the pot, stir, season with salt, pepper, and freshly grated nutmeg, and cover with the broth after 5 minutes.
Cook the vegetables for 20 minutes, then blend with an immersion blender, add the coconut milk, stir and cook for another 20 minutes. Low flame.
When ready, let the Jerusalem artichoke cream cool and pour it into six bowls.
To make croutons, a velvety cream cannot be called such if it does not have crunchy and savory croutons on top, just to create a thread of contrast with the sweetness of the Jerusalem artichoke cream.
Quickly toast cubes of stale bread or focaccia in a pan with extra virgin olive oil and sprinkle with pumpkin seeds and a drizzle of extra virgin olive oil and then serve.
It is in all likelihood the simplest recipe you will ever encounter in the history of vegan cuisine, but also traditional, it only takes a little time to prepare everything, without haste, but at the level of difficulty, we are at an absolute minimum.
Which wine to pair with Jerusalem artichoke cream and coconut milk?
The dish is consistent, rich in aromatic aromas, but also dense, so let’s uncork a dry, savory and fruity white wine such as Trebbiano from Abruzzo or Gavi from Piedmont. If you want to cut this velvety with the bubbles of sparkling wines such as Champagne, Franciacorta, and Oltrepò Pavese, this is an excellent idea.
If you want to combine a cocktail, the intense and pungent flavor of Gin Tonic was born to marry this dish.