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Jerusalem artichoke purée with leeks

A purée of Jerusalem artichokes with just tender leeks and a little leftover cooked pork added.

15K 5/5 based on 1 reviews

Last modified on: April 27^th 2022

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For 8 people, you will need:

1 3 lb + 1.3 oz Jerusalem artichokes
2 3 lb + 4.8 oz whole milk
3 4 leeks
4 2 spring onions (scallions)
5 7.0 oz cooked meat
6 4 tablespoons olive oil

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

Step by step recipe

Stage 1

Peel, rinse and slice (a mandolin is the ideal tool for this) 3 lb + 1.3 oz Jerusalem artichokes.

Stage 2

Put in a large saucepan and add 3 lb + 4.8 oz whole milk to cover. Salt and put on medium heat to cook.

Stage 3

Meanwhile prepare and slice 2 spring onions (scallions) and prepare 4 leeks.

Set aside.

Stage 4

Cut 7.0 oz cooked meat (leftover roast pork here) into dice.

Set aside.

Stage 5

When the Jerusalem artichokes are well cooked and soft, drain them (you can keep the milk to use in another savoury recipe).

Stage 6

Transfer to a high-sided container and blend.

You could also purée them with a vegetable mill.

Stage 7

Put the purée in a saucepan. If it is too stiff, add a little of the milk from cooking.

Stage 8

Pour 4 tablespoons olive oil into a frying pan on medium heat. When good and hot, add the spring onion.

salt lightly, then cook for 1 minute.

Transfer onto a plate and set aside.

Stage 9

Using the same pan, still on medium heat, add the shredded leek (add a little more oil if necessary).

Stage 10

Cook until just tender, then salt and transfer onto a plate.

Stage 11

Still using the same pan, fry the diced meat to your liking (here too add a little more oil if necessary).

Stage 12

Add the meat, leeks and spring onion to the purée and mix well.

Check the seasoning and your purée is ready.

Remarks

Serve on its own or on the side with meat.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,507 Kcal or 14,683 Kj	160 gr	379 gr	153 gr
130 %	45 %	26 %	17 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
82 Kcal or 343 Kj	4 gr	9 gr	4 gr
3 %	1 %	1 %	<1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
438 Kcal or 1,834 Kj	20 gr	47 gr	19 gr
16 %	6 %	3 %	2 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Milk

How much will it cost?

For 8 people : 9.56 €
Per person : 1.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Indian rice pudding, Chocolate cream with a crunch, irish coffee mousse, Celery soup bourguignonne style, Parmesan cauliflower cheese, Leek and celery soup, ... All
	Jerusalem artichokes: You can check-out other recipes which use it, like for example: Gratin of Jerusalem artichokes à la Comtoise, Purée of Jerusalem artichokes with foie gras, Baked Mont d'Or with diced mixed vegetables, Leek and Jerusalem artichoke soup, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All
	Cooked meat: You can check-out other recipes which use it, like for example: Creamy asparagus and meat timbale, Hachis parmentier, Alpine gratin, Gratin of leeks with Morbier cheese, Artichokes with beef, ... All
	Leek: You can get more informations, or check-out other recipes which use it, for example: Breton style shellfish and vegetable soup, Gratin of leeks with Morbier cheese, Vol-au-vent, Leek and celery soup, Thaï rice with small vegetables, ... All

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