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Natalyn Rodriguez
Hazelnut Jerusalem artichoke puree
Puree of potato, Jerusalem artichoke and hazelnuts
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Ingredients
Directions
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Peel the Jerusalem artichokes and potatoes. Cut into equal pieces.
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Boil the Jerusalem artichoke, potato and garlic with salt in 25 minutes. Drain. Leave for 5 minutes with the lid on the pan.
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Meanwhile, toast the nuts in a mince pan without oil or butter in 3 min. Golden brown. Allow to cool and chop roughly.
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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.
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Slice the leaves of the parsley and spread with the nuts and oil over the puree.
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Nutrition
360Calories
Sodium0% DV10mg
Fat26% DV17g
Protein14% DV7g
Carbs14% DV43g
Fiber20% DV5g
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