From North America, topinambourg was introduced in France in the seventeenth century, following the rise of the St Lawrence by Samuel Champlain.

This recipe is used on toast, blinis or croutons as a starter, an appetizer, on cold or hot dishes.

Ingredients: Topinambourg, Squash, Onions, Potatoes, morels, garlic, salt, spices
130 ml 

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