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: Celeriac and parsley soup, Celeriac soup with mustard, Lime confectioner's custard (pastry cream), Far Normandy-Brittany, Potimarron and leek soup, ... See them all 67
Jerusalem artichokes
Like these other recipes: Roast in the bag pork with fondant vegetables., Jerusalem artichoke salad, Normandy seafood stew, How to prepare Jerusalem artichokes, Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 11
Cooked meat
Like these other recipes: Lentil and cold-meat salad, Hachis parmentier, Gratin of leeks with Morbier cheese, Alpine gratin, Sorrel and potato quiche, ... See them all 11
Olive oil
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