Purée without Potatoes

Here’s a simple side dish, perfect for times when you feel like having purèe but you don’t have potatoes, or when you just want something different! 🙂

Ingredients:
300 gr of Jerusalem artichokes
1 small fennel
half cauliflower
spinach to taste
a tablespoon of soy butter
3 tablespoons of soy milk
1 tablespoon of yeast flakes
chive
salt

Method:
First, clean and wash all the vegetables. Chop the cauliflower, while we use only the “heart” of fennel, that we cut into wedges, and peel the Jerusalem artichokes. Once  this has been done, steam cook the vegetables (my spinach were already boiled, otherwise they are to be cooked too). The final consistency should be fairly soft, so the cooking time is 25-30 minutes.
We then combine cauliflower, fennel and Jerusalem artichokes in a blender and process until creamy. Put the mixture in a saucepan, add butter, milk and yeast flakes. Place it on a low heat and stir for a few minutes. Season with salt. Add chives and serve in a bowl with our cooked spinach on a side.
Very good!

Chef: Katy from VeganBlog

1. Lisa 28 November 2010 at 19:25

   

   Seems really yummy… 🙂

   
   
2. ascanio 29 November 2010 at 10:15

   

   I’m a great fan of jerusalem artichokes…still wandering why they’re so called! Anybody knows it?

   
   
3. EleonoraNW3 29 November 2010 at 10:20

   

   Ascanio…I don’t know either but I love them as you do!