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OregonDawn
Jerusalem artichoke puree
Spicy puree with Jerusalem artichoke, potato, parsley and garlic.
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Ingredients
Directions
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Peel the Jerusalem artichokes with a peeler and cut into equal pieces. Peel the garlic.
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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.
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Drain and leave to evaporate for 5 minutes with the lid on the pan.
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Meanwhile, cut the parsley fine.
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Add the milk and butter and stamp with the puree pestle into a coarse puree.
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Put the parsley through. Season with salt and pepper.
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Nutrition
290Calories
Sodium33% DV780mg
Fat8% DV5g
Protein16% DV8g
Carbs18% DV53g
Fiber16% DV4g
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