There was not much to see in my fridge except Jerusalem artichoke. It’s time to go to the store. But those Jerusalem artichokes I’m going to process now into a tasty and fast sauce.
I like this under pasta and then add some extra vegetables. For example, broccoli, or as in the photo here: stewed zucchini and raw celery pieces.
Are you a carbohydrate hater and this is too much for you, then you can also do the sauce under zucchini pasta, serve with vegetables or wherever you like to have a sauce with.
Jerusalem artichoke sauce
Ingredients
- 500 grams jerusalem artichoke
- 250 ml vegetable broth (250 ml hot water + 1 tsp vegetable broth powder)
- 100 ml plantbased creme of your choice
- 1 onion
- 1 clove of garlic
- Black pepper Freshly ground (to taste)
- more vegetable broth or vegetable cream Optional: if you want to have the sauce thinner.
Instructions
- Wash the Jerusalem artichokes and cut them into pieces.
- Cook the Jerusalem artichoke.
- Cut the onion and garlic into pieces.
- Put all ingredients (except the pepper) in a bowl and mix. This can also be done in a blender.
- Season to taste with pepper.
What can you do if you want a smoother sauce:
- Add extra liquid (vegetable broth or plant-based cream)
- Use a blender.
- Peel the Jerusalem artichoke.
Are you going to try it?
