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In a saucepan filled with water, cook the Jerusalem artichokes for approximately half an hour, according to their size. Once cooked, strain them and add milk and butter. Mix everything together until you obtain a creamy texture.
Using a steaming basket, cook the green beans for 10 minutes or less if you like them more firm.
Mix the mirin, olive oil, soy sauce and black sesame paste to make a dressing sauce.
Dress the Jerusalem artichokes purée and green beans on a plate.
Spoon the green beans over with dressing sauce or serve it in a separate bowl. Sprinkle with roasted white sesame seeds if desired. Green beans can be eaten hot or cold, thus made the day before.
Recipe and photos by Chef Emily Mounsaveng