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Jerusalem artichoke puree with carrot goulash
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 667
  • Fat about 32g
  • Carbohydrates about 75g
  • Protein about 12g
This is needed
This is needed for 4 people
Carrot goulash
  • 4 tbsp olive oil
  • 4 onions, halved, in fine slices
  • 1 garlic clove
  • 1 tbsp sweet paprika
  • 1 red peppers, cut into strips
  • 4 waxy potatoes, cut into approx. 2 cm pieces
  • 1 tsp caraway seeds, ground
  • 1 tbsp smoked paprika
  • 700 g carrots, cut into approx. 2 cm pieces
  • 1 dl red wine
  • 1 tin peeled tomatoes (approx. 240 g)
  • 1 tbsp tomato puree
  • 0.5 tube vegan gravy
  • 5 dl water
  • 1 cloves
  • 1 bay leaf
  • 1.5 tbsp brown Maizena Express cornflour
  • salt and pepper to taste
  • salted water, boiling
  • 250 g Jerusalem artichoke, peeled, chopped
  • 500 g mealy potatoes, peeled, chopped
  • 1.5 dl milk
  • 0.5 dl cream
  • 30 g butter
  • salt to taste
  • a little nutmeg
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And that's how it's done
And that's how it's done
Carrot goulash
Heat the oil in a pan. Add the onions and garlic, sauté briefly. Add the paprika and caraway seeds, cook briefly. Add the carrots, potatoes and pepper, cook for approx. 5 mins. Pour in the red wine and reduce almost completely. Add the tomatoes, tomato puree and gravy. Pour in the water, bring to the boil, reduce the heat. Add the bay leaf and clove, simmer the goulash for approx. 35 mins. Stir in the cornflour, simmer for approx. 2 mins., season the goulash.
Cook the potatoes and Jerusalem artichokes (uncovered) in boiling salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob. Heat the milk and cream. Pass the potatoes and Jerusalem artichokes through a food mill. Gradually add the milk, cream and butter to the hot potatoes and Jerusalem artichokes, stirring with a wooden spoon. Season the puree, serve with the carrot goulash.