Jerusalem artichoke puree with wild boar and roasted chicory

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and Jerusalem artichokes and cut them into halves or quarters depending on their size. Cook together in boiling salted water for about 20 minutes until soft.

2. 2

   Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins and collect it. Wash the meat, dab dry and cut medallions of the same size.

3. 3

   Place the medallions on a cut side and press them flat a little. Season with salt and pepper.

4. 4

   Heat 2 tablespoons of oil in a frying pan. Fry the meat for approx. 5 minutes, turning it over. Clean and wash the chicory, dab dry well and cut in half. Cut out the stalk a little bit. Heat 2 tablespoons of oil in a large frying pan.

5. 5

   Fry the chicory for about 5 minutes, turning it over. Remove meat from the pan and keep warm. Put orange filets and orange juice into the pan, loosen the frying set with it and let it simmer for 2-3 minutes.

6. 6

   Shortly before the end of the cooking time of the chicory, sprinkle sugar over it and let it caramelize slightly. Season with salt and pepper, add butter. Remove the pan from the stove.

7. 7

   Drain potato and topinambur mixture. Add milk and mash to puree. Wash chives, shake dry, cut stalks into small rolls. Stir the chives into the puree, except for a little garnish, and season to taste with salt, nutmeg and pepper.

8. 8

   Arrange puree, meat, chicory and oranges on plates, sprinkle with chives and serve immediately.

Nutrition Facts

KCAL
470 kcal

CARBS
34 g

FATS
19 g

PROTEINS
38 g