Jersusalem artichoke puree with aubergine
- 14 Ingredients
- Mild
Make a puree of artichoke and serve together with baked aubergine. Perfect as an appetizer or together with a nice of fish dish or fried halloumi.
What to shop
Serves {0} portions
| Jersusalem artichoke puree |
|---|
| 800 g jordärtskockor |
| 5 dl milk |
| 100 g butter |
| salt |
| Oven baked aubergine |
|---|
| 2 pcs auberginer |
| salt |
| olivolja |
| 1 tbsp Santa Maria Paprikapulver |
| Vinaigrette |
|---|
| 2 pcs shallots |
| 1.5 dl olivolja |
| 1 dl kalamataoliver |
| 1 pot parsley |
| 0.5 dl Santa Maria Kapris |
| 0.5 pc red chilli |
| 2 tbsp apple cider vinegar |
| salt |
| Santa Maria Tellicherry Black Pepper |
How to prepare
Artichoke puree
- Rinse the Jerusalem artichokes thoroughly and cut them into smaller pieces. Put them in a saucepan, add the milk and butter and cover with a baking sheet paper. Let it simmer until the artichokes are really soft.
- Strain but save the cooking liquid. Mix the artichokes into a smooth puree with some of the cooking liquid to the desired consistency. Season with salt.
Oven baked aubergine
- Pre heat the oven to 225 °C.
Cut the aubergine in halves and place on an oven tray with baking paper. Add salt, drizzle with some olive oil and bake in the oven for 20 minutes. - Take out the aubergines and season with paprika powder and bake for another 1-2 minutes. Take out and cover them so they stay warm.
Vinaigrette
- Finely chop and fry the shallot in olive oil until soft.
- Chop the olives and parsley and add to the onion along with, capers, chili and apple cider vinegar. Season with salt and black pepper and remove from the stove.
Serving
- Scoop out the aubergine from its peel and serve with the puree topped with the vinaigrette.