Filter
Reset
Sort ByRelevance
Natalyn Rodriguez
Hazelnut Jerusalem artichoke puree
Puree of potato, Jerusalem artichoke and hazelnuts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the Jerusalem artichokes and potatoes. Cut into equal pieces.
-
Boil the Jerusalem artichoke, potato and garlic with salt in 25 minutes. Drain. Leave for 5 minutes with the lid on the pan.
-
Meanwhile, toast the nuts in a mince pan without oil or butter in 3 min. Golden brown. Allow to cool and chop roughly.
-
Heat the milk for 2 minutes. Mash the Jerusalem artichoke, potato, garlic, milk, butter, pepper and salt with the puree pestle into a coarse puree.
-
Slice the leaves of the parsley and spread with the nuts and oil over the puree.
Blogs that might be interesting
-
25 minSide dishhotel sprouts, yellow bell pepper, butter, garlic,Brussels sprouts with yellow peppers -
10 minSide dishsweet onion, sweet onion, White wine, butter, Parmesan cheese, blue cheese,gratinated onion -
20 minSide dishmashed potatoes, Parmesan cheese, fresh thyme, dried thyme, pancetta, raw ham, egg, bread-crumbs, butter, fresh thyme,potato soufflé with pancetta and parmesan -
15 minSide dishceleriac, lemon, mild French mustard, Belgian mayonnaise, fresh flat parsley,celeriac with mild mustard dressing
Nutrition
360Calories
Sodium0% DV10mg
Fat26% DV17g
Protein14% DV7g
Carbs14% DV43g
Fiber20% DV5g
Loved it