Jerusalem artichoke purée with leeks

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.

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