Mashed Jerusalem artichokes with Papua New Guinea vanilla and carrot chips
Jerusalem artichoke puree
with Papua New Guinea vanilla
and carrot chips
A mild, slightly sweet purée that is the perfect accompaniment to white meats and fish.
In addition to its delicious flavour, Jerusalem artichoke purée is an excellent addition to any meal. Jerusalem artichoke with Papua New Guinea Vanilla is also a healthy, balanced alternative to traditional side dishes. Low in calories and rich in fiber, vitamins and essential minerals, it fits perfectly into a healthy, balanced lifestyle. Enjoy it with white meats or fish for a touch of freshness and lightness.
Variety used for the recipe: Violet de Rennes , club-shaped tubers with light purple skin, old French variety of good culinary quality;
Thanks to @titecraie.l on Instagram for the recipe. Try your luck too! #mondevanille
Ingredients for 4 people
- 500g Jerusalem artichokes
- 50cl Milk
- 15cl Oil
- 10g butter
- 1 Stilt
- 1 garlic clove
- 1 Carrot
- salt – pepper
- 1 Papua New Guinea vanilla pod
Preparation
- Peel and wash the Jerusalem artichokes. Cut them roughly into pieces. Cook in boiling water for 30 minutes, but do not save the water.
- Heat the olive oil in a frying pan, add the garlic, shallots and Jerusalem artichokes and sauté for 5 minutes,
- Meanwhile, heat the milk over a low heat, adding the split vanilla pod. Stir with a whisk and leave to infuse for 15min.
- Add the milk to the pan with the Jerusalem artichokes.
- Cover and cook for 5 min.
- Puree and add butter, salt and pepper.
Presentation
- Wash and shave the carrot with a vegetable peeler or mandolin, and place the resulting chips in an oven preheated to 180° for 10 to 15 minutes. Sprinkle with spices, salt and pepper to taste.
- Prepare the Jerusalem artichoke purée on a plate, and place a potato chip on top.
- A delicious accompaniment to white meats and fish!
Find our products to make this recipe on our website Le Monde de la Vanille
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9,90 € – 724,50 €
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59,90 € – 2099,00 €
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23,90 € – 174,90 €
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