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1.
Peel and cube the Jerusalem artichokes, sweet potatoes and garlic. Bring salted water to a boil, add turmeric, then cook the Jerusalem artichokes, sweet potatoes and garlic in it for 15 to 20 minutes.
2.
Put the walnuts in a frying pan without oil and roast for a few minutes. Then remove the nuts from the pan.
3.
Melt 10 grams of butter in the pan, sprinkle a little thyme into the pan and then caramelize the diced pear in it. Season with a little salt.
4.
Put the ricotta in a small bowl and salt a little to taste. Whip with a whisk until it becomes more fluid.
5.
Drain the salted water and mash the cooked Jerusalem artichokes, sweet potatoes and garlic in the pan (or puree with an immersion blender). Then add milk and butter. Refine to taste with a little nutmeg, pepper and salt.
6.
Arrange the Jerusalem artichoke cream in a bowl, spoon the whipped ricotta over it and finally distribute the roasted walnuts and caramelized pears on top. Refine with some parsley and olive oil if desired.
