Purée à la Palestine (Jerusalem Artichoke and Hazelnut Purée)

Ingredients

• 800 grammes Jerusalem artichokes
• butter
• 25 grammes hazelnuts
• 1 litre Consommé blanc
• 2 and a half décilitres cold milk
• 40 grammes arrowroot

Instructions

1. Slice 800 grammes of Jerusalem artichokes and stew them in butter.
2. Add 25 grammes of roasted and crushed hazelnuts, moisten with 1 litre of Consommé blanc, and cook gently.
3. Pass through a tammy cloth.
4. Slake 40 grammes of arrowroot in 2 and a half décilitres of cold milk and bring the purée to the correct consistency with it.
5. Butter at the moment of serving.