Jerusalem artichoke flan

To prepare the Jerusalem artichoke flan, you can start by cleaning the tuber: remove the outer skin with a peeler 1, then rinse it under running water and cut it into cubes 2; in the end, you should obtain about 1.5 lbs of cleaned Jerusalem artichokes. In a large pan, pour a drizzle of oil and a clove of garlic, peeled and sliced thinly 3.

Slightly brown the garlic in the pan 4, then add the Jerusalem artichoke cubes, stir, and season with salt 5 and pepper to taste. Let the Jerusalem artichokes cook for about 10 minutes. Meanwhile, peel the potatoes with a vegetable peeler 6,

and cut them into small cubes 7 to speed up the cooking; in a large pot, pour the oil 8 and add the potatoes 9.

Add a sprig of rosemary 10, salt, and pepper to taste, and let them cook for 10 minutes. Stir occasionally to brown the potato cubes well. When they are nicely browned, turn off the heat 11. In a blender, place the cooked Jerusalem artichokes 12.

Add the potatoes as well 13, then blend everything. Next, add the eggs 14 and the chopped chives 15.

Run the blender until you get a smooth and creamy mixture 16. Then prepare the 1/2 cup aluminum molds, brush them with some oil 17, and line them with parchment paper: cut out a circle for the bottom and strips for the sides to fully cover the molds 18.

Then, with a ladle, pour the Jerusalem artichoke and potato mixture into each mold 19, leaving half an inch from the edge. Place the molds in a high-edged baking tray and pour in water until it reaches the base of the flans 20. Bake in a preheated static oven at 350°F for 40-45 minutes. Then remove the flans, place them on a baking sheet, and grill them for 5 minutes. Then take them out of the oven 21.

Remove the Jerusalem artichoke flans, let them cool slightly, then unmold them by turning them out onto a cutting board (22-23). You can serve them decorated with a sprig of chives 24 and enjoy them warm or even cold as an appetizer or a tasty side dish!