Recipe: Jerusalem artichoke with ricotta and watercress by Michiel van der Eerde

In the series Ready in 20 minutes on the culinary TV channel njam!, BAUT’s chef Michiel van der Eerde makes dishes with a maximum of 7 ingredients. Including this vegetarian dish with Jerusalem artichoke, ricotta, watercress and chips. And yes, it’s ready in 20 minutes.

Jerusalem artichoke with ricotta, watercress and chips

• Halve four Jerusalem artichokes lengthwise. Place them in a roasting dish together with the garlic, shallot, thyme, olive oil and coarse salt. Roast for 16 to 18 minutes in the oven at 210 degrees.
• Coarsely chop the fresh herbs and briefly blanch them in salted water (± 30 seconds). Drain them and plunge them into ice water. Blend until smooth with a splash of olive oil, pepper and salt.
• Slice the remaining two Jerusalem artichokes into thin slices using a mandoline. Fry them until golden brown in the deep fryer at 160 degrees. Drain them on kitchen paper and pat them dry. Season the chips with a pinch of salt.
• To serve: Divide the roasted Jerusalem artichokes over plates. Spoon a few teaspoons of ricotta on top and sprinkle with the smoked almonds and Jerusalem artichoke chips. Finish with watercress leaves and the herb oil.

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