Jerusalem Artichoke Purée
A delicious vegetable purée! Give it a go — it couldn't be simpler. Jerusalem artichoke purée makes a great side for meat and poultry, and it pairs beautifully with fresh vegetable salads. It's hearty enough to serve on its own as a meatless main, too.
AnnaSer
Recipe author
Jerusalem Artichoke Purée
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 %
2 g
Fats 21 %
3 g
Carbohydrates 64 %
9 g
79 kcal
GI:
100
/
0
/
0
- Wash and peel the Jerusalem artichokes, cut them into rough cubes, put them in a pot, pour in the wine, and bring to a boil over the heat. 2. Wash the celery, leek, and parsley, cut them up just as roughly, add them to the pot, and cook together with the Jerusalem artichokes for 20–25 minutes. 3. Once everything is soft, season with salt and pepper, add the rosemary, and blend to a smooth purée, then stir in the butter. Spoon into portions, top with pieces of tomato, sprinkle with dry spices to taste, and garnish with fresh herbs, if you like. Enjoy!
Caloric 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
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