Potato Croquettes with Cream of Jerusalem Artichokes Recipe

Ingredients:

• 2 large potatoes
• 1 egg
• 1/2 cup bread crumbs
• 1/2 cup grated parmesan cheese
• 2 cups Jerusalem artichokes, peeled and chopped
• 1/2 onion, chopped
• 2 cloves of garlic, minced
• 2 cups chicken or vegetable broth
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Boil the potatoes until they are fork-tender. Drain and mash them.
3. Add the egg, bread crumbs, and Parmesan cheese to the mashed potatoes and mix well.
4. Using your hands, shape the mixture into croquettes.
5. Place the croquettes on a lined baking sheet and bake for 15-20 minutes or until golden brown.
6. While the croquettes are baking, heat the olive oil in a pan.
7. Add the onion and garlic, and sauté until the onion is translucent.
8. Add the Jerusalem artichokes and broth, and cook until the artichokes are tender.
9. Remove the pan from the heat and blend the mixture until smooth using an immersion blender or a regular blender.
10. Return the mixture to the pan and stir in the heavy cream.
11. Simmer the cream for a few minutes until it thickens.
12. Season with salt and pepper to taste.
13. Serve the croquettes with the cream of Jerusalem artichokes on top.

Verdict:

The crispy and flavorful potato croquettes are perfectly paired with the creamy and nutty Jerusalem artichoke cream. This recipe is a great way to incorporate Jerusalem artichokes into your diet. It’s easy to make, and the result is a delicious and healthy side dish.

Serving Suggestions:

Serve the potato croquettes with cream of Jerusalem artichokes as a side dish with roasted chicken or grilled salmon, or as an appetizer paired with a light white wine. You can also top the croquettes with chopped fresh herbs such as chives or parsley to add some extra flavor and color to the dish. Enjoy!