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
-
20 minSide disholive oil, garlic, String Beans, tomato cubes, black olives, dried Italian herbs,stewed string beans with tomato -
15 minSide dishcleaned sprouts, low-fat smoked bacon strips, shallot,stir-fry sprouts with bacon -
20 minSmall dishcranberry, cane sugar, clove, cinnamon stick, oil, serrano ham, raw ham, rosemary,crispy ham box with cranberry compote -
90 minSide dishSushi rice, tap water, granulated sugar, sea salt, rice vinegar, nori sheet, ready-to-eat avocado, mayonnaise, surimisticks, cress,temaki sushi (hand-rolled sushi)
Nutrition
290Calories
Sodium33% DV780mg
Fat8% DV5g
Protein16% DV8g
Carbs18% DV53g
Fiber16% DV4g
Loved it