Jerusalem artichoke puree with carrot goulash

Jerusalem artichoke puree with carrot goulash

Total: 1 hr | Active: 1 hr
Nutritional value / person: 667 kcal
, Fat: 32 g
, Carbohydrate: 75 g
, Protein: 12 g

The Jerusalem artichoke puree is the big surprise of this dish. It gives the potato base a wonderful, smooth flavour all of its own. Jerusalem artichokes taste similar to regular artichokes but without the somewhat tedious cleaning procedure. In this recipe, we serve them with a vegetarian carrot goulash and vegan gravy. Perfect for a special occasion.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Carrot goulash

4 tbsp olive oil
4 onions, halved, in fine slices
1 garlic clove
1 tbsp sweet paprika
1 tbsp smoked paprika
1 tsp caraway seeds, ground
700 g carrots, cut into approx. 2 cm pieces
4 waxy potatoes, cut into approx. 2 cm pieces
1 red pepper, cut into strips
1 dl red wine
1 tin peeled tomatoes (approx. 240 g)
1 tbsp tomato puree
½ tube vegan gravy
5 dl water
1 bay leaf
1 clove
1 ½ tbsp brown Maizena Express cornflour
salt and pepper to taste


500 g mealy potatoes, peeled, chopped
250 g Jerusalem artichokes, peeled, chopped
salted water, boiling
1 ½ dl milk
½ dl cream
30 g butter
a little nutmeg
salt to taste
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How it's done

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Carrot goulash

Heat the oil in a pan. Add the onions and garlic, sauté briefly. Add the paprika and caraway seeds, cook briefly. Add the carrots, potatoes and pepper, cook for approx. 5 mins. Pour in the red wine and reduce almost completely. Add the tomatoes, tomato puree and gravy. Pour in the water, bring to the boil, reduce the heat. Add the bay leaf and clove, simmer the goulash for approx. 35 mins. Stir in the cornflour, simmer for approx. 2 mins., season the goulash.


Cook the potatoes and Jerusalem artichokes (uncovered) in boiling salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob. Heat the milk and cream. Pass the potatoes and Jerusalem artichokes through a food mill. Gradually add the milk, cream and butter to the hot potatoes and Jerusalem artichokes, stirring with a wooden spoon. Season the puree, serve with the carrot goulash.

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