Creamy Jerusalem Artichoke Flan with Rosemary and Chives

Flan of Jerusalem Artichoke (Topinambur) Recipe

Category: Appetizer
Servings: 7

Ingredients:

Nutritional Information (per serving):

Instructions:

1. Prepare the Jerusalem Artichokes
   Begin by cleaning the Jerusalem artichokes. Use a vegetable peeler to remove the outer skin. After peeling, rinse them thoroughly under cold water and cut them into small cubes. Set aside.

2. Cook the Jerusalem Artichokes and Potatoes
   Heat a bit of extra virgin olive oil in a pan over medium heat. Add a clove of garlic, finely chopped, and sauté it until it releases its aroma. Next, add the diced Jerusalem artichokes to the pan. Stir occasionally to ensure they don’t stick or burn. Season with salt and pepper to taste. Add a sprig of rosemary to infuse its flavor and let everything cook for around 10 minutes, stirring occasionally.

3. Prepare the Potatoes
   While the artichokes are cooking, peel and dice the potatoes into small cubes. Boil them in water until soft, around 10-12 minutes. Once cooked, drain and set aside.

4. Blend the Mixture
   Transfer the cooked Jerusalem artichokes and potatoes into a food processor. Blend them until you have a smooth, creamy mixture. Once blended, add the eggs and continue blending until the mixture is completely homogeneous and creamy in texture.

5. Prepare the Molds
   Take 125 ml aluminum baking molds and lightly grease them with extra virgin olive oil. This will help to prevent the flans from sticking to the sides during baking.

6. Fill the Molds
   Using a ladle, carefully pour the Jerusalem artichoke and potato mixture into each mold, filling them almost to the top.

7. Bake the Flans
   Preheat your oven to 180°C (350°F) in static mode. Place the filled molds into the oven and bake for 40-45 minutes. The flans are ready when they are firm and slightly golden on top.

8. Grill the Flans for a Crispy Finish
   Once the flans have baked, remove them from the oven. Place the molds on a baking sheet and switch the oven to grill mode. Grill the flans for an additional 5 minutes to achieve a crispy, golden top.

9. Cool and Serve
   After grilling, take the flans out of the oven and let them cool for a few minutes. Carefully flip them onto a cutting board to remove them from the molds.

10. Garnish and Serve
    Garnish each flan with a sprig of fresh chives for a burst of color and flavor. Serve them warm as an elegant and delicious appetizer that is sure to impress your guests.

Serving Suggestions:
These Jerusalem artichoke flans pair beautifully with a fresh salad or a creamy dressing of your choice. They also work well as part of a larger spread, offering a savory bite that’s rich in flavor.

Enjoy this refined yet simple dish, packed with the earthy flavors of topinambur and potatoes, perfect for any dinner party or special gathering.