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; 1 ½ dl milk; ½ dl cream; 30 g butter; 4 onions; 1 garlic cloves; 700 g carrots; 4 waxy potatoes; 1 red peppers; 1 tin peeled tomatoes; 500 g mealy potatoes; 250 g Jerusalem artichokes; 4 tbsp olive oil; 1 tbsp tomato puree; 1 tbsp sweet paprika; 1 tbsp smoked paprika; 1 tsp caraway seeds; 1 bay leaves; 1 cloves; salt and pepper to taste; a little nutmeg; salt to taste; 1 dl red wine

Total: 1 hr | Active: 1 hr

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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.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

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

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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