1,436 easy and fully explained recipes, with 66,216 photos and 78 videos

Jerusalem artichoke purée with leeks

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

17K 5/5 based on 1 reviews

Last modified on: April 27^th 2022

Keywords for this recipe:

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 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) 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

Meanwhile prepare and slice 1 spring onion (scallion) and prepare 2 leeks.

Set aside.

Stage 4

Cut 100 g 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 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.

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
1,763 Kcal or 7,381 Kj	80 gr	192 gr	76 gr
88 %	31 %	18 %	12 %

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

Per person
Energetic value	Proteins	Carbohydrates	Fats
441 Kcal or 1,846 Kj	20 gr	48 gr	19 gr
22 %	8 %	5 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 4 people : 4.78 €
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: Mousse with two chocolates, Potimarron and celeriac autumn soup, Polenta with beetroot tops, Chocolate rice pudding, Leek and celery soup, ... All
	Jerusalem artichokes: You can check-out other recipes which use it, like for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Turnip and Jerusalem artichoke soup, Jerusalem artichoke salad, How to prepare Jerusalem artichokes, Country vegetable soup, ... All
	Cooked meat: You can check-out other recipes which use it, like for example: Hachis parmentier, Lentil and cold-meat salad, Bistro sandwich, Alpine gratin, Cassoulet-style shepherd's pie., ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Chicken and mushroom pie, Endives "bonne femme", Pumpkin and red-bean tortillas, Crispy rolls with chicken and leek, Coq au vin, ... All

Other recipes you may also like

Coconut-vanilla cream for Elsa

A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...
208K3.8 4 hours 58 min. February 21^th 2011

Butter cream

Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
316K4.6 58 min. October 13^th 2010

Cherry and pistachio tarts

A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.
176K 25 1 hour 20 min. July 4^th 2010

Doughnuts

Ring doughnuts are a traditional American treat. In the United States they are part of the culture and come plain or with lots of different icings and toppings. Here is a recipe for plain doughnuts to which you can add your own choice of icing.
100K4.7 3 hours 13 min. September 22^th 2013

Foie gras Chantilly

Chantilly is a method which is applied to cream of course, but also to other surprising ingredients. If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this...
109K4.6 28 min. September 17^th 2013

News list of cooking-ez.com

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