Potato and Jerusalem artichoke flan.

Peel and slice the Jerusalem artichoke. Soak it in cold water lightly acidulated with lemon juice or apple cider vinegar.

Peel and cut the potatoes into cubes and soak them in cold water.

Heat two pans with the oil and garlic; in one we will cook the Jerusalem artichoke and in the other the potatoes

Add salt and pepper and, if necessary, water, and cook over medium-low heat so they do not burn

Once cooked and cooled, blend the Jerusalem artichoke and potatoes in a mixer until you obtain a cream-like consistency

Transfer the mixture to a bowl and add the remaining ingredients and, if necessary, add some plant-based milk, of course unsweetened.

Transfer the mixture into muffin or baba molds, preferably silicone, so the batter will not risk sticking to the mold

If using a steel baking tray, you will need to grease and sprinkle the molds with breadcrumbs (gluten free for the gluten-free version).

Place the molds in a baking tray adding some water to provide more moisture during baking, and if the molds are made of paper, use a double tray.

Bake in a conventional oven at 180° for about 30/35 minutes.

Remove from the oven and let cool; once cooled, unmold them and serve them accompanied by a radicchio and walnut salad

Thank you and enjoy your meal, everyone!