Recipe : Jerusalem artichoke with truffle oil

Ingredients :

600gr Jerusalem artichokes (6-7 large ones)
1 large potato
1 small onion
1,5 litres vegetable or chicken stock
truffle oil

Start by slowly cooking the diced onion in some olive oil, until it becomes translucent.
Then add the peeled and cubed Jerusalem artichokes, potato and stock, and cover on a medium heat.

Let it simmer until the vegetables seem ready to break. Turn off the heat, add a drop of truffle oil and mix it with a hand blender or a regular one.

When serving, top with a light drizzle of the truffle oil.