Jerusalem artichoke purée with leeks


Jerusalem artichoke purée with leeks
A purée of Jerusalem artichokes with just tender leeks and a little leftover cooked pork added.
34 K 5/5 (1 reviews)
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Last modified on: April 27th 2022
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For 4 people, you will need:

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Step by step recipe


Stage 1
Jerusalem artichoke purée with leeks : Stage 1
Peel, rinse and slice (a mandolin is the ideal tool for this) 700 g Jerusalem artichokes.

Stage 2
Jerusalem artichoke purée with leeks : 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
Jerusalem artichoke purée with leeks : Stage 3
Meanwhile prepare and slice 1 spring onion (scallion) and prepare 2 leeks.

Set aside.

Stage 4
Jerusalem artichoke purée with leeks : Stage 4
Cut 100 g cooked meat (leftover roast pork here) into dice.

Set aside.

Stage 5
Jerusalem artichoke purée with leeks : 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
Jerusalem artichoke purée with leeks : Stage 6
Transfer to a high-sided container and blend.

You could also purée them with a vegetable mill.

Stage 7
Jerusalem artichoke purée with leeks : Stage 7
Put the purée in a saucepan. If it is too stiff, add a little of the milk from cooking.

Stage 8
Jerusalem artichoke purée with leeks : 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
Jerusalem artichoke purée with leeks : Stage 9
Using the same pan, still on medium heat, add the shredded leek (add a little more oil if necessary).

Stage 10
Jerusalem artichoke purée with leeks : Stage 10
Cook until just tender, then salt and transfer onto a plate.

Stage 11
Jerusalem artichoke purée with leeks : 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
Jerusalem artichoke purée with leeks : 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 recipe80 RDI=30 %190 RDI=20 %80 RDI=10 %1,760 RDI=90 %7,380 RDI: 90 %
Per 100 g3 RDI=1 %8 RDI=1 %3 RDI=1 %80 RDI=4 %340 RDI: 4 %
Per person20 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
Possible allergens in this recipe: milk
How much will it cost?
  • For 4 people : 4.80 €
  • Per person : 1.20 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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