Jerusalem artichoke puree with carrot goulash

Name: Jerusalem artichoke puree with carrot goulash
Prep time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 4 tbsp olive oil; 4 onions; 1 garlic clove; 1 tbsp sweet paprika; 1 tbsp smoked paprika; 1 tsp caraway seeds; 700 g carrots; 4 waxy potatoes; 1 red pepper; 1 dl red wine; 1 tin peeled tomatoes (approx. 240 g); 1 tbsp tomato puree; ½ tube vegan gravy substitute; 5 dl water; 1 bay leaf; 1 clove; 1 ½ tbsp brown Maizena Express cornflour; salt and pepper to taste; 500 g mealy potatoes; 250 g Jerusalem artichokes; salted water; 1 ½ dl milk; ½ dl cream; 30 g butter; a little nutmeg; salt to taste

Ingredients

4 people

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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
kochen@bettybossi.ch

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 substitute

5 dl water

1 bay leaf

1 clove

1 ½ tbsp brown Maizena Express cornflour

salt and pepper to taste

Puree

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

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.

Puree

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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