Mashed Jerusalem Artichokes with Tomatoes and Pomegranate Sauce
Ingredients
- Ingredients
- 450 grams Jerusalem artichoke
- 150 grams potatoes (soft cooking)
- 300 milliliters milk
- salt
- 20 grams butter
- 2 handfuls lamb's lettuce
- 4 Tomatoes
- 3 Tbsps olive oil
- sugar
- 2 Tbsps apple cider vinegar
- salt
- coarsely ground peppers
- 2 sprigs Dill
- 6 sprigs Chives
- 1 generous pinch Nutmeg
- 1 small pomegranate
- 2 Tbsps lemon juice
Preparation steps
Rinse and peel the Jerusalem artichokes and potatoes. Chop both and bring to a boil with milk, 1 teaspoon salt and 10 grams (approximately 1 tablespoon) butter in a pan. Reduce the heat, cover and simmer for about 20 minutes, until soft.
Meanwhile, rinse the mache and spin dry. Rinse, halve and seed the tomatoes. Cut the tomato halves into fine strips. Stir together 1 tablespoon olive oil 1/2 teaspoon sugar, cider vinegar, salt, and pepper. Rinse the dill and chives, shake dry and chop finely. Mix the tomatoes with the herbs and the dressing.
Drain the cooked Jerusalem artichokes and potatoes in a sieve, taking care to collect the milk. Place the tubers back into the pan and mash with a potato masher. Stir as much of the milk is needed until the desired consistency is achieved. Season the puree with salt, pepper, and nutmeg and keep warm.
Heat the rest of the butter (10 g) (approximately 1 tablespoon) with 2 tablespoons olive oil in a pan. Roll the pomegranate on the work surface with light pressure, then cut the pomegranate into quarters and remove the seeds. Add the pomegranate seeds into the hot butter along with the lemon juice and 1 teaspoon sugar. Season with salt and pepper. Serve the puree with the pomegranate sauce on plates. Arrange the marinated tomato salad on the puree.
