Jerusalem Artichoke Flan: The Refined, Healthy, and Low-Calorie Recipe
The Jerusalem artichoke flan is an impressive main dish (or appetizer) that combines the elegance of Turin cuisine with the extraordinary nutritional properties of this tuber. If you’re looking for a delicate and original alternative to usual flans, this recipe will win you over with its soft texture and artichoke-like flavor.
Jerusalem Artichoke: The Probiotic Tuber Friend of Health
The Jerusalem artichoke is often undervalued but is a true “superfood” of the winter season. Incorporating it into your diet means first and foremost regulating the glycemic index, thanks to its high fiber content and low starch levels. Additionally, it has a strong Probiotic effect, promoting the wellness of intestinal flora. Lastly, it is low-calorie, making it perfect for those following a low-fat diet without sacrificing taste.
The Secret for a Perfect Flan: Bain-Marie Cooking
To achieve flans that remain moist and soft, the bain-marie technique in the oven is crucial. This gentle cooking method allows the Jerusalem artichoke to maintain its delicacy, preventing the mixture from drying out.
The Gourmet Pairing: Stracchino Cream and Poppy Seeds
To enhance the rustic flavor of the Jerusalem artichoke, I’ve chosen a light and creamy accompaniment with stracchino fondue capable of completely enveloping the flans. Finally, for a crunchy note and a refined visual contrast, poppy seeds. Try them, and you’ll fall in love just like I did!
All “vegetarian” recipes are free from meat and/or fish (N.B. there may be the use of other animal protein-based foods, such as eggs and cheese).
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 6 ramekins
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the flans:
- 25 oz Jerusalem artichoke (already cleaned)
- 1 potato
- 2 eggs
- 1.75 oz Grana Padano PDO (grated)
- 2 tbsps milk (as needed)
- 1 bunch parsley
- 1 1/2 tsp nutmeg
- 0.35 oz butter
- to taste salt
- 3.5 oz stracchino
- 1.35 fl oz milk
- 1 pinch salt
- to taste pepper
- to taste poppy seeds
- A few leaves parsley
Preparation:
To prepare the flans, start by cutting the peeled Jerusalem artichokes into chunks (fig. 1).
Do the same with the potato and combine them (fig. 2).
Boil them over low heat in a pot with plenty of lightly salted water, uncovered, for about 15-18 minutes. I added some rosemary leaves, but it’s entirely optional (fig. 3).
Drain them as soon as they appear tender. In these cases, inserting the prongs of a fork will suffice to understand the degree of cooking. Let them cool for a few minutes and transfer them to the bowl of a mixer or food processor (fig. 4).
Blend in short pulses with a ladle of cooking water until you obtain a soft puree. Then add the chopped parsley and adjust the salt (fig. 5).
Also incorporate the eggs (fig. 6).
Finally, add the grated Parmesan, nutmeg, milk if necessary, and blend intermittently (fig. 7).
You should obtain a rather coarse but still homogeneous mixture (fig. 8).
Then prepare the ceramic molds or, if you don’t have them, also disposable aluminum ones, brush them with a little butter, and with a ladle, pour the Jerusalem artichoke and potato mixture into each mold, leaving half an inch from the edge (fig. 9).
Place the molds inside a baking tray that can hold them all snugly. Fill it with hot, not boiling, water up to 2/3 of their height. Bake in a bain-marie at 355°F for about 40-45 minutes. After this time, place the molds on the oven rack and set the grill mode to 392°F for another 6 minutes (fig. 10).
Once cooked, remove the Jerusalem artichoke and potato flans from the oven and let them cool slightly (fig. 11).
Meanwhile, prepare the stracchino cream by working the cheese in a bowl with the milk, mixing with a hand whisk until it becomes a smooth and fluid cream. Add a handful of pepper, adjust the salt, and mix again (fig. 12).
When they have reached room temperature, unmold them using the blade of a knife to better detach them from the molds, but theoretically, once flipped, they will slide onto your plate without difficulty. Plate them, pouring the stracchino cream over the flans as desired and garnishing with poppy seeds and more parsley.
And here you have it… the Jerusalem artichoke flans with stracchino cream are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Jerusalem artichoke flans with stracchino cream can be stored in the fridge in suitable containers for refrigeration for up to 2-3 days.
1. Where to find Jerusalem artichokes in 2026?
Though less common than other tubers, Jerusalem artichokes are now easily found in organic markets, specialized sections of large supermarkets, or through community-supported agriculture groups. Their seasonality is from October to March.
2. How to substitute stracchino?
For a stronger version, you can use a Taleggio or Castelmagno fondue. If you prefer a lactose-free version, a cashew or pumpkin cream pairs divinely with the sweetness of the Jerusalem artichoke.
