This recipe comes from Hinrik Carl Ellertsson and Eydís Mary Jónsdóttir who are writing the first Icelandic seaweed cookbook in collaboration with Karl Petersson and Silja Dögg Gunnarsdóttir. The book will be published this year and will contain recipes and diverse information on why and how seaweeds, an underused food resource, can be sustainably and deliciously used in the kitchen.
JERUSALEM ARTICHOKES WITH SEA TRUFFLES
1 tbsp. dried sea truffle
200 g Jerusalem artichokes
1 dl cream
50 g butter
Heat the oven to 180°C. Cut the Jerusalem artichokes four ways, lay out on a baking tray, and bake until they are soft – for about 25 minutes. Remove them from the oven and put in a blender with butter, cream, and sea truffle. Blend well. Jerusalem artichoke puree is an excellent side dish with lamb, cod, or on sliced bread.
Jerusalem artichoke are, in many ways, an exotic ingredient, but they are available at grocery stores. They are root vegetables, harvested in autumn. Jerusalem artichokes are the root of the sunflower. Their taste is unique and well worth trying. They can, for example, be used in soup or on a pizza.