Jerusalem Artichoke and Carrot Puree
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g Jerusalem artichoke
- 3 carrot (s)
- some milk or cream
Print Recipe
Pin Recipe Instructions
- Peel and chop the Jerusalem artichoke and carrots and cook in a saucepan with water until soft.
- Then pour off the water and, depending on the desired firmness more or less, pour a dash of hot milk or cream and puree. Season with salt and pepper.
- This puree can be used as a side dish instead of mashed potatoes.
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