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Super porridge – the best of roots and Jerusalem artichoke tubers

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Ingredients for 4 servings:

  • 450 g Jerusalem artichokes
  • 250 g sweet potatoes
  • 2 small potatoes
  • 1 large carrot(s)
  • 3 radishes
  • 1 spring onion(s)
  • 300 ml milk
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

goes well with fish and meat, but can also be enjoyed on its own

Peel the potatoes, sweet potato, and carrot and cut into chunks. Then wash and quarter the Jerusalem artichokes and radishes. Do not peel them! Place the vegetables and milk in a saucepan and simmer with a pinch of sea salt on medium heat for about 20 minutes with the lid slightly ajar. Stir occasionally. Meanwhile, wash the spring onion and slice it into rings. Remove the pan from the heat and blend everything with a hand blender until smooth and slightly chunky. Season with nutmeg, salt, and pepper. Add the spring onions and stir well again. Tip: Also delicious cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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