Recipe Creamy of Jerusalem artichokes and chestnuts with hazelnut butter

1. Peel the Jerusalem artichokes, leave them whole.
2. Peel the onion and mince it.
3. In a casserole dish, brown the onion in a little olive oil, add the Jerusalem artichokes, then the milk, the celery and the white background.
4. Salt with a pinch of coarse salt. Cover and cook covered over low heat until the Jerusalem artichokes crash between the fingers.
5. Drain the puree in a colander for about 30 min. Meanwhile, put 50 g of butter in a saucepan and cook it over low heat, stirring from time to time with a whisk until it takes a hazelnut smell and color.
6. Crush the chestnuts and mix them with a puree.
7. Put everything to the mixer by climbing with a hazelnut butter, adjust the seasoning and fill the jar up to 2 cm from the edge.
8. Close and proceed with the heat treatment 1h15 to 1200 ° C.

When serving add the minced celery leaves on the Jerusalem artichoke puree.
Also perfect with St-Jacques embellished with a small lamb's lettuce and minced raw beets.

Unpublished recipe of chef Pierre Petit for Le Parfait.