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
-
15 minSide dishGnocchi di patate, fresh Italian spice mix, red roasted peppers, butter, salt, pepper,gnocchi with Italian herbs and roasted peppers -
10 minSide dishmedium oranges, Zaanse mustard, extra virgin olive oil, fresh spinach, unroasted almonds,lukewarm spinach salad with mustard dressing -
15 minSide dishchicory, butter lettuce, seedless red grapes, Zaanse dressing mustard honey, cress,chicory salad with grapes -
30 minSide dishself-raising flour, sugar, butter, buttermilk, egg, poppy seed, Strawberry jelly, mascarpone,poppy seeds
Nutrition
290Calories
Sodium33% DV780mg
Fat8% DV5g
Protein16% DV8g
Carbs18% DV53g
Fiber16% DV4g
Loved it