Linguini with brussels sprouts, cream of jerusalem artichokes and carrot flakes
11.5 oz Barilla Linguini
3.3 fl oz extra virgin olive oil
2.8 oz shallot
Thyme to taste
9 oz Jerusalem artichoke
Carrot flakes to taste
salt to taste
Clean and wash the Brussels sprouts and cut in wedges.
Blanch in water until soft.
Chop and sauté the shallot in oil and brown the sprouts.
Clean and dice the Jerusalem artichoke then blend in a mixer with some water.
Cook the pasta, drain when al dente and mix with the sprouts and the Jerusalem artichoke cream, sauté quickly and serve topped with the carrot flakes.