Jerusalem artichoke puree with carrot goulash

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

Ingredients

4 people

Hint:

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

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

WE NEED Shopping List Purchase ingredients now

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.

Print recipe

«Jerusalem artichoke puree with carrot goulash»

Adjust quantity?

4 people

Hint:

Which one do you want to print / save?

Recipe
Shopping list

Save PDF

Jerusalem artichoke puree with carrot goulash

Swipe & Cook