Super Porridge – Best Of Roots and Jerusalem Artichoke Bulbs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g Jerusalem artichoke
- 250 g sweet potato (s)
- 2 small potatoes
- 1 large carrot (s)
- 3 radishes
- 1 spring onion (s)
- 300 ml milk
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, sweet potato and carrot and cut into pieces. Then wash and quarter the Jerusalem artichoke and radishes. Do not peel!
- Put the vegetables and milk in a saucepan and simmer for about 20 minutes with a pinch of sea salt on medium heat with the lid slightly open. Stirring occasionally.
- Meanwhile, wash the spring onions and cut into rings.
- Take the pot off the stove and use a hand blender to make an even, slightly chunky puree. Season to taste with nutmeg and salt and pepper.
- Add the spring onions and stir well again.
- Tip: also tastes cold.
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