Filter
Reset
Sort ByRelevance
OregonDawn
Jerusalem artichoke puree
Spicy puree with Jerusalem artichoke, potato, parsley and garlic.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the Jerusalem artichokes with a peeler and cut into equal pieces. Peel the garlic.
-
Also peel the potatoes and cut into equal pieces. Boil the Jerusalem artichokes and potatoes with the garlic in plenty of water with salt for 25 minutes.
-
Drain and leave to evaporate for 5 minutes with the lid on the pan.
-
Meanwhile, cut the parsley fine.
-
Add the milk and butter and stamp with the puree pestle into a coarse puree.
-
Put the parsley through. Season with salt and pepper.
Blogs that might be interesting
-
65 minSide dishbuttered puff pastry, olive oil, eggplant, shii-takes, bunch onions, Eggs, creme fraiche, ground turmeric (koenjit), ground coriander (ketoembar), ricotta,aubergine pie with shiitake and spring onions -
20 minLunchvine tomato, Red onion, artichoke hearts, feta, fresh oregano, olive oil,tomato salad with artichoke and feta -
25 minSide dishbaguette, ciabatta Bread, olive oil, garlic, mixed leaf lettuce, romatomat, cucumber, Red onion, black olive, fresh oregano, dried oregano, soft goat cheese, anchovy fillet, capers, Red wine vinegar, olive oil,farmer salad with croutons and goat cheese -
20 minAppetizerfrozen puff pastry, onion, butter, sunflower oil, tomato, egg, whipped cream, fresh parsley, fresh oregano, dried oregano,quiche with tomatoes and onions
Nutrition
290Calories
Sodium33% DV780mg
Fat8% DV5g
Protein16% DV8g
Carbs18% DV53g
Fiber16% DV4g
Loved it