Jerusalem artichokes stamppot
Servings: 2 people
Equipment
- 1 pot
- 1 Knife
- 1 cutting board
- 1 Peeler
- 1 potato press
Ingredients
- 500 g Jerusalem artichokes
- 20 g Wild garlic leaves
- 75 ml Milk
- 2 tbsp Oil
Toppings
- 20 g Witch's Bacon (https://chefofnature.com/?p=1630)
- 100 ml Wild gravy (https://chefofnature.com/?p=780) the chicory root can be substituted with Jerusalem artichokes.
Instructions
Prepare stamppot
- Clean and peel Jerusalem artichokes.
- Cut them into pieces and put into a pot with cold water.
- Cook artichokes until they are soft.
- In a meantime, cut wild garlic.
- Drain cooked artichokes. Smash them with potato press.
- Add milk, oil, and wild garlic. Mix all well.
- Warm the stamppot.
Toppings
- Create a rind with the stamppot mash. Pour the gravy inside. Sprinkle with Witch's Bacon.
