Jerusalem artichoke puree

Name: Jerusalem artichoke puree
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 toe garlic; 750 g Jerusalem artichoke scale of 750 g; 400 g crumbly potato; 10 g fresh flat parsley; 25 g unsalted butter; 75 ml semi skimmed milk

Spicy puree with Jerusalem artichoke, potato, parsley and garlic.

Ingredients

1 toe garlic
750 g Jerusalem artichoke scale of 750 g
400 g crumbly potato

10 g fresh flat parsley
25 g unsalted butter
75 ml semi skimmed milk

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.