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🍽️ Creamy Jerusalem Artichoke and Potato Mash with Tomatoes and Pomegranate Topping

264 kcal · 30 min · 4 servings

Ingredients

• 450 g Jerusalem artichokes
• 150 g potatoes (waxy)
• 300 ml milk
• salt
• 20 g butter
• 2 handfuls lamb's lettuce
• 4 tomatoes
• 3 tbsp olive oil
• sugar
• 2 tbsp apple cider vinegar
• salt
• pepper (coarsely ground)
• 2 sprigs dill
• 6 sprigs chives
• 1 pinch nutmeg
• 1 small pomegranate
• 2 tbsp lemon juice

Instructions

1. 1. Thoroughly wash the Jerusalem artichoke tubers and the potatoes.
2. 2. Peel the Jerusalem artichoke tubers and the potatoes.
3. 3. Cut the peeled tubers and potatoes into small pieces.
4. 4. Place the pieces into a pot.
5. 5. Pour in the milk.
6. 6. Add 1 teaspoon of salt.
7. 7. Add 10 grams of butter.
8. 8. Bring the mixture in the pot to a boil.
9. 9. Reduce the heat to a low setting.
10. 10. Cover the pot with a lid.
11. 11. Let the mixture simmer gently for about 20 minutes.
12. 12. Check if the Jerusalem artichoke tubers are soft.
13. 13. Wash the lamb's lettuce.
14. 14. Remove any damaged leaves from the lamb's lettuce.
15. 15. Spin-dry the lamb's lettuce.
16. 16. Wash the tomatoes.
17. 17. Halve the tomatoes.
18. 18. Remove the inside (seeds and jelly) from the tomato halves.
19. 19. Cut the cored tomato halves into thin wedges.
20. 20. Put 1 tablespoon of olive oil into a small bowl.
21. 21. Add 1/2 teaspoon of sugar to the oil.
22. 22. Add the apple cider vinegar.
23. 23. Season the dressing with a little salt.
24. 24. Season the dressing with a little pepper.
25. 25. Whisk the dressing ingredients together well.
26. 26. Wash the dill.
27. 27. Wash the chives.
28. 28. Shake the herbs dry.
29. 29. Finely chop the dill.
30. 30. Finely chop the chives.
31. 31. Place the tomato wedges into a bowl.
32. 32. Add the chopped herbs to the tomatoes.
33. 33. Add the dressing to the tomatoes.
34. 34. Mix the tomatoes with the herbs and the dressing.
35. 35. Pour the cooked Jerusalem artichoke tubers and potatoes into a sieve.
36. 36. Catch the drained milk in a container.
37. 37. Place the drained tubers and potatoes back into the pot.
38. 38. Mash the tubers and potatoes with a potato masher.
39. 39. Add the collected milk to the mash gradually.
40. 40. Stir in the milk until the desired consistency is reached.
41. 41. Season the mash with salt.
42. 42. Season the mash with pepper.
43. 43. Grate some nutmeg over the mash.
44. 44. Keep the mash warm.
45. 45. Heat the remaining 10 grams of butter in a pan.
46. 46. Add 2 tablespoons of olive oil to the hot butter.
47. 47. Place the pomegranate on the work surface.
48. 48. Press lightly with your palm on the pomegranate and roll it briefly.
49. 49. Quarter the pomegranate.
50. 50. Remove the seeds from the pomegranate.
51. 51. Add the pomegranate seeds to the hot butter-oil mixture.
52. 52. Add the lemon juice.
53. 53. Add 1 teaspoon of sugar.
54. 54. Season the pomegranate mixture with salt.
55. 55. Season the pomegranate mixture with pepper.
56. 56. Place the mash onto the plates.
57. 57. Place the pomegranate seed mixture on top of the mash.
58. 58. Place the lamb's lettuce on the plates.
59. 59. Arrange the marinated tomato wedges on top of the mash.

Nutrition per serving

• kcal: 264
• Protein: 8 g · Fett/Fat: 15 g · Carbs: 23 g