Cooking time

• Peel the Jerusalem artichokes and potatoes, cut them into cubes and cook them in the vegetable stock together with the garlic.
• Cut the vein out of the leaf of the cavolo nero and then cut the leaves into strips.
• Melt the butter in the pan and fry the cavolo nero nice and slow, soft and beautifully green.
  Zest the zest of the lemon and add it to the pan. Squeeze the lemon juice.
• When the Jerusalem artichokes are cooked after about 30 minutes, drain them and then mash them or grind them into a puree in the food processor. You can add some plant-based milk to make it a bit creamier. Season with salt and (black) pepper.
• Add the lemon juice to the cavolo nero, turn up the heat and season with salt and pepper.
  Fry the flaked almonds in a dry frying pan until nicely browned.
• Spoon the puree onto a nice bowl and spoon the palm cabbage on top. Then divide the flaked almonds over the dish.