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Jerusalem Artichoke Puree

The warm, slightly sweet taste of the Jerusalem Artichoke adds a special twist to this dish. This vegetable is also known as topinambour.


1. Peel the topinambour and potatoes and cut into equal pieces. Peel the garlic. Boil the topinambour, potatoes together with the garlic and a bit of salt in a large cooking pan for about 25 min. drain and leave to evaporate for 5 minutes leaving the lid on the pan.

2. Finely cut the parsley. Add the milk and butter and mash until it is a rough puree. Mix the parsley through the puree and bring to taste with salt and pepper. 

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Serves 4
40 minutes


1 clove of garlic
750g of Jerusalem artichoke
400g potatoes
10g flat parsley
25g butter
75ml skimmed milk

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