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Jerusalem artichoke puree
 
 
4 ServingsPTM40 min

Jerusalem artichoke puree


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

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Directions

  1. Peel the Jerusalem artichokes with a peeler and cut into equal pieces. Peel the garlic.
  2. 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.
  3. Drain and leave to evaporate for 5 minutes with the lid on the pan.
  4. Meanwhile, cut the parsley fine.
  5. Add the milk and butter and stamp with the puree pestle into a coarse puree.
  6. Put the parsley through. Season with salt and pepper.


Nutrition

290Calories
Sodium33% DV780mg
Fat8% DV5g
Protein16% DV8g
Carbs18% DV53g
Fiber16% DV4g

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