Pea and Parmesan Puree with Jerusalem Artichoke Crisp

Written by Gino D'Acampo from Ready Steady Cook on Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0

Ingredients

For the purée
1 tbsp olive oil
75g/2¾oz cooked peas
50g/1½oz grated parmesan
freshly ground black pepper

For the Jerusalem artichoke crisps
500ml/18fl oz vegetable oil
100g/3½oz Jerusalem artichokes, finely sliced
sea salt, for sprinkling

For the parmesan crisp
25g/1oz grated parmesan
25g/1oz cooked bacon lardons, to garnish

Method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the purée, place all of the ingredients into a food processor, blend until smooth and season with freshly ground black pepper.
  3. For the crisps, place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  4. Carefully place the Jerusalem artichokes into the hot oil and cook until crisp and golden-brown. Remove from the oil using a slotted spoon and drain on kitchen paper, then sprinkle with salt.
  5. For the parmesan crisp, line a baking sheet with greaseproof paper and place a 5cm/2in chefs' ring onto it.
  6. Place the parmesan into the ring and shake to create an even layer, then remove the ring.
  7. Transfer to the oven and bake for 5-6 minutes, or until melted. Remove from the oven and leave to cool, then transfer to the freezer to set completely. Once set, peel away the greaseproof paper.
  8. To serve, place the crisps into a bowl with the bacon lardons sprinkled over. Place the purée in another bowl and garnish with the parmesan crisp.

About the author
Gino D'Acampo from Ready Steady Cook

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