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.
1,513 1 5
Grade this recipe:

Last modified on: April 27th 2022

Keywords for this recipe:Jerusalem artichokesLeeksPurée
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 artichoke.

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
1,763 Kcal or 7,381 Kj79 gr190 gr76 gr
88 %30 %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
441 Kcal or 1,846 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).
How much will it cost?
  • For 4 people : 4.78 €
  • Per person : 1.20 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Other recipes you may also like
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
262K 24 32 min. February 21th 2011
Sesame fried scampi
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
274K5 33 min. November 11th 2012
Almond tuiles
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
351K4 1 hour 18 min. August 21th 2019
How to make chocolate chips
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
239K3.8 5 min. February 21th 2011
Béarnaise sauce
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
308K4 1 hour 6 min. May 22th 2016
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-05-29)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page