Jersusalem artichoke puree with aubergine | Recipe from Santa Maria
Recipe for a really nice vegetarian accompaniment with oven baked aubergine and artichoke puree.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Saucepan
- Parchment paper
- Baking sheet
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
Ingredients
- 800 g jordärtskockor
- 5 dl milk
- 100 g butter
- salt
- 2 pcs auberginer
- olivolja
- 2 pcs shallots
- 1 1/2 dl olivolja
- 1 pot parsley
- 1/2 pc red chilli
- 2 tbsp apple cider vinegar
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