Topinambur Trio: Salad, Chips, and Purée

1.Wash and peel the Jerusalem artichokes and cut them into thin slices for the salad.

2.For the purée, cook the Jerusalem artichokes in salted water until soft, then mash them with butter and cream.

3.For the chips, slice the Jerusalem artichokes thinly and fry them in hot oil until crispy.

4.Mix the salad ingredients with the vinaigrette and serve with the chips and purée.