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Jerusalem artichoke purée with leeks

Name: Jerusalem artichoke purée with leeks
Yield: 4 people
Cuisine: French
Ingredients: 1 lb + 8.6 oz Jerusalem artichokes; 1 lb + 10.4 oz whole milk; 2 leeks; 1 spring onion (scallion); 3.5 oz cooked meat; 2 tablespoons olive oil

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

33 K 5/5 (1 reviews)

Easy

4.80 €

4 people

6 Ingredients

Last modified on: April 27^th 2022

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For 4 people, you will need:

1 1 lb + 8.6 oz Jerusalem artichokes
2 1 lb + 10.4 oz whole milk
3 2 leeks
4 1 spring onion (scallion)
5 3.5 oz cooked meat
6 2 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 lb + 8.6 oz Jerusalem artichokes.

Stage 2

Put in a large saucepan and add 1 lb + 10.4 oz 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 3.5 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 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

	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 %

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

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