Our own recipe: Jerusalem artichoke velouté
To warm up the ambience and awaken your guests’ curiosity with an old-fashioned vegetable, why not try this smooth, refined Jerusalem artichoke velouté? The recipe is by Emmanuel Stemper for Bestheim.
All too often neglected, the Jerusalem artichoke is an old-fashioned vegetable with, as its name suggests, a slight flavour of artichoke. During the Second World War, it was even used in place of potatoes. Since then it has been somewhat overlooked, which is a great pity… for as you will see, your guests are sure to adore this original velouté with a very delicate flavour.
Bold wine pairing: Crémant d'Alsace Grand Prestige
Bestheim’s flagship wine, Crémant d'Alsace Grand Prestige, is an elegant light yellow in colour with extremely delicate froth. Its complex, refined yet expressive nose boasts a vast palette of aromas. It offers notes of raspberry, fresh brioche and white flowers. An aromatic explosion! Full-bodied and rich on the palate, with a great length of flavour building to a finish accented with raspberry and dried fruit notes. The vivacious character of this refined, finely-structured wine is testament to the peerless expertise of Maison Bestheim.
Bon appétit and enjoy!