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.
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Last modified on: April 27th 2022

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people

Step by step recipe


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

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

Set aside.

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

Set aside.

Stage 5
Jerusalem artichoke purée with leeks : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #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 : Photo of step #10
Cook until just tender, then salt and transfer onto a plate.

Stage 11
Jerusalem artichoke purée with leeks : Photo of step #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 : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,753 Kcal or 7,339 Kj80 gr190 gr76 gr
88 %31 %18 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
82 Kcal or 343 Kj4 gr9 gr4 gr
4 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
438 Kcal or 1,834 Kj20 gr47 gr19 gr
22 %8 %4 %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.
Source
Home made.
This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Panna cotta, Gnocchi alla romana, Mousse with two chocolates, Italian hot chocolate , Cheese Soufflé, ... All
Jerusalem artichokesJerusalem artichokes: You can check-out other recipes which use it, like for example: Turnip and Jerusalem artichoke soup, Country vegetable soup, Jerusalem artichoke salad, Leek and Jerusalem artichoke soup, Baked Mont d'Or with diced mixed vegetables, ... All
Cooked meatCooked meat: You can check-out other recipes which use it, like for example: Rustic chicken and mushroom pie, Lentil and cold-meat salad, Bistro sandwich, Creamy asparagus and meat timbale, Hachis parmentier, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: New York style pasta, Shallot confit tart, Marinated tuna with herbs, Provençal remoulade sauce, Individual creamy endive gratins, ... All
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