1,515 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Jerusalem artichoke purée with leeks

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

31 K 5/5 (1 reviews)

Easy

4.80 €

8 people

6 Ingredients

Last modified on: April 27^th 2022

For this recipe: I want to make it (413×) I made it (434×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 8 people, you will need:

1 1 litre 400 ml Jerusalem artichokes
2 1 litre 500 ml whole milk
3 4 leeks
4 2 spring onions (scallions)
5 200 mls 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) 1 litre 400 ml Jerusalem artichokes.

Stage 2

Put in a large saucepan and add 1 litre 500 ml 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 200 mls 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	160 RDI=60 %	380 RDI=40 %	150 RDI=20 %	3,530 RDI=180 %	14,770 RDI: 180 %
Per 100 g	3 RDI=1 %	8 RDI=1 %	3 RDI=1 %	80 RDI=4 %	340 RDI: 4 %
Per person	20 RDI=8 %	50 RDI=5 %	20 RDI=3 %	440 RDI=20 %	1,850 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: milk

How much will it cost?

For 8 people : 9.60 €
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)

Other recipes you may also like

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.

June 26^th 2019639 K 24.4 2 hours 35 min.

New tiramisu

This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.

January 19^th 2015403 K3.3 55 min.

Puff or flaky pastry (pâte feuilletée)

Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just a little work with a good recipe (like this one!). This recipe is for quick puff pastry ("feuilletage rapide") perfect for beginners.

January 19^th 2011464 K 63.3 2 hours 45 min.

Pancake batter

Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.

February 2^nd 2020358 K3.8 15 min.

Financiers

This delicious little cake gets its name from its shape, in the form of a gold ingot.

April 14^th 2020341 K 24.6 20 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.