Jerusalem artichoke purée with leeks
A purée of Jerusalem artichokes with just tender leeks and a little leftover cooked pork added.
29 K 5/5 (1 reviews)
Easy
4 people
6 IngredientsLast modified on: April 27th 2022
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
Change measures:
Step by step recipe
Stage 1
Peel, rinse and slice (a mandolin is the ideal tool for this) 700 g Jerusalem artichokes.
Stage 2
Put in a large saucepan and add 750 g whole milk to cover. Salt and put on medium heat to cook.
Stage 3
Stage 4
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
Stage 7
Put the purée in a saucepan. If it is too stiff, add a little of the milk from cooking.
Stage 8
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.
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 | 80 RDI=30 % | 190 RDI=20 % | 80 RDI=10 % | 1,760 RDI=90 % | 7,380 RDI: 90 % |
| 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 % |
How much will it cost?
- For 4 people : 4.80 €
- 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
Like these other recipes: Canadian rice pudding, Sandwich bread, Bourguignon potatoes , Auvergne gratin, Caramel semolina pudding with raisins, ... See them all 67
Jerusalem artichokes
Like these other recipes: Purée of Jerusalem artichokes with foie gras, Roast in the bag pork with fondant vegetables., How to prepare Jerusalem artichokes, Gratin of Jerusalem artichokes à la Comtoise, Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 11
Cooked meat
Like these other recipes: Country filo tart, Gratin of leeks with Morbier cheese, Rustic chicken and mushroom pie, Creamy asparagus and meat timbale, Artichokes with beef, ... See them all 11
Olive oil
Like these other recipes: Turban of sole with langoustines, Pan-fried fish fillets, braised cabbage with Noilly Prat, Scallops with cabbage julienne, New Zealand pies, Sliced chicken with mushrooms and broccoli, ... See them all 531
Other recipes you may also like
Breton apple and rhubarb tart
This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.December 30th 201951 K5 1 hour 45 min.
Ham and cheese slices with spring onions
In this recipe, we'll be using just the tops of the onions, lightly fried, combined with fried ham and thinly sliced Morbier cheese..May 22th 201953 K 40 min.
Red cabage salad with toasted almonds
This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.May 26th 201949 K5 30 min.
Springtime mixed salad
This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.June 5th 201985 K 25 min.
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...June 9th 2019162 K 4 3 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.