Jersusalem artichoke puree with aubergine | Recipe from Santa Maria
Recipe for a really nice vegetarian accompaniment with oven baked aubergine and artichoke puree.
Ingredients
- 800 g jordärtskockor
- 5 dl milk
- 100 g butter
- salt
- 2 auberginer
- olive oil
- 2 shallots
- 1.5 dl olive oil
- 1 pot parsley
- 0.5 red chilli
- 2 tbsp apple cider vinegar
- Santa Maria Tellicherry Black Pepper
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