Sunday, June 6, 2010

Fettuccine with Jerusalem artichoke cream

This is just one of the other dishes I made during this week and it was so good I had to share it here. I had never tried Jerusalem artichokes before and was pleasantly surprised and my husband too. Hope you'll like it as well, and here we go - for four people you'll need:

100 grams bacon cubes
50 grams parmesan cheese
300 grams fettuccine
1 handful parsley

Jerusalem artichoke cream:
700 grams Jerusalem artichokes
1 dl broth (I used chicken broth)
200 gram Philadelphia light 12%
salt and pepper

Turn on the oven at 200 C (400F). Scrub the artichokes free of dirt and dry them off. Do not peal them. Put the Jerusalem artichokes on to a baking sheet and bake them in the oven for about 30-40 minutes until they are tender. Fry the bacon until it is crisp and put it on a kitchen towel to dry off.

Put the artichokes in the blender together with Philadelphia and the broth and give it a spin until it has a creamy consistency. Season with salt and pepper.

Cook the fettuccine as directed on the packaging and drain the water from the pasta. Grate the parmesan cheese and chop the parsley. Mix the fetticine and the Jerusalem artichoke cream and sprinkle it with bacon and parsley.

Bon appetit...


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