Jerusalem artichoke puree
Composition / ingredients
4
servings:
Cooking method
1. Jerusalem artichoke is washed, cleaned, diced arbitrarily, put in a saucepan, pour wine, send to the fire, bring to a boil.
2. Celery, leek and parsley are washed, cut at random, sent to a saucepan, cook together with Jerusalem artichoke for 20-25 minutes.
3.When the ingredients become soft, salt, pepper, add rosemary, whisk with a blender to a pasty consistency, add butter to the puree. 
Pour in portions, add tomato slices, sprinkle with dry spices to taste, decorate with herbs if desired.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- White wine - 78 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Leek - 33 kcal/100g
- Jerusalem Artichoke - 61 kcal/100g
- Salt - 0 kcal/100g
- Rosemary dry - 131 kcal/100g
- Celery stalk - 12 kcal/100g
