Jerusalem artichoke purée with leeks

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 700 g Jerusalem artichokes
• 2 750 g whole milk
• 3 2 leeks
• 4 1 spring onion (scallion)
• 5 100 g cooked meat
• 6 2 tablespoons olive oil
• Total weight: 2,145 grams

Step by step recipe

1	Peel, rinse and slice (a mandolin is the ideal tool for this) 700 g Jerusalem artichokes.
2	Put in a large saucepan and add 750 g whole milk to cover. Salt and put on medium heat to cook.
3	Meanwhile prepare and slice 1 spring onion (scallion) and prepare 2 leeks. Set aside.
4	Cut 100 g cooked meat (leftover roast pork here) into dice. Set aside.
5	When the Jerusalem artichokes are well cooked and soft, drain them (you can keep the milk to use in another savoury recipe).
6	Transfer to a high-sided container and blend. You could also purée them with a vegetable mill.
7	Put the purée in a saucepan. If it is too stiff, add a little of the milk from cooking.
8	Pour 2 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.
9	Using the same pan, still on medium heat, add the shredded leek (add a little more oil if necessary).
10	Cook until just tender, then salt and transfer onto a plate.
11	Still using the same pan, fry the diced meat to your liking (here too add a little more oil if necessary).
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.

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