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Jerusalem artichoke – parsnip – puree

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Ingredients for 4 servings:

  • 200 g Jerusalem artichoke
  • 200 g parsnip(s)
  • 200 ml mineral water
  • 1 tbsp butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from the 6th month

Wash and peel the Jerusalem artichoke tubers and parsnips, then dice them. Bring the mineral water to a boil and simmer the vegetables for about 15-20 minutes. Drain and reserve the cooking liquid. Strain the cooked cubes through a sieve, add them to the melted butter, and then sauté for about 2-3 minutes, adding a little of the cooking liquid.

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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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