This recipe is developed by the Alícia Foundation, with the aim of preserving Catalan gastronomic culture by linking the Catalan primary sector. For this reason, Alícia's multidisciplinary team works on several projects within the framework of the development of the Strategic Food Plan of Catalonia (PEAC), one of them dedicated to the promotion of little-known and valued Catalan agri-food products with the aim of promoting their consumption. On this occasion, the aim is to revalue tubers such as the tupinambo or Jerusalem artichoke, the parsnip or the turnip.
The recipe is for a comforting tupinambo cream, a tuber that is interesting for health due to its contribution of B vitamins such as folic acid and minerals such as potassium or phosphorus, but above all for its content of inulin, a prebiotic fiber, of great interest for health due to its beneficial effect on the intestinal microbiota.
