Smooth, mild Jerusalem artichoke cream, ready to use. It goes with fish and shellfish or serves as the base of a risotto.
The Jerusalem artichoke is cooked and then blended into a smooth cream. The label presents it as gluten-free.
The flavour recalls artichoke, with a hazelnut note and a slightly earthy background.
In restaurants it is served warm under seared scallops or a fillet of white fish. It binds a risotto at the end of cooking. As an aperitivo, spread it on crostini with a grind of pepper.
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Smooth, mild Jerusalem artichoke cream, ready to use. It goes with fish and shellfish or serves as the base of a risotto.
