Jerusalem Artichoke Purée

We had a fancy dinner night with the girls and we created the whole 4 course menu for ourselves again. This amazing mousse was something that crowned the mouthwatering main course that was goat cheese stuffed guinea fowl filets wrapped in bacon. The taste of guinea fowl is more gamy than basic chicken and it goes so well with the smoky tasting Jerusalem artichoke. This combination is part of my menu suggestions including selection of wines. Try it and you won’t regret!

500g Jerusalem artichokes

1/2 lemon pressed

1/2 dl canola oil

2 egg yolk

1 1/2 dl Turkish yoghurt ( 10% fat)

salt

1. Boil the artichokes in the water where half of lemon has been pressed in. Cook them until they are soft.

2. Purée the artichokes. Add half of desilitre of oil and mix well. Then add the egg yolks and in the end add the Turkish yoghurt and mix well.

3. Spice it with a pinch of salt.

4. Serve it with chicken or guinea fowl and nice white wine!

Sweet Potato Apple Purée

We had a girls’ night. We cooked 4 course dinner together and we had  a great wine selection for every dish. That dinner including drink suggestions is found in the section of Menu Suggestions. This Sweet Potato-Apple purée was one of the best discoveries of that night. My friend had heard about it somewhere and we decided to give it a try. AMAZING!

This is an absolutely delicious side dish for any meat, but especially for duck.  Simple, but tremendously tasty!

4 servings

1 sweet potato

1-2 apples

salt and butter

Cut the sweet potato and apples into cubes. Cook them in the water until soft. Purée the swedish potatos and apples together in the blender so that the purée becomes smooth and velvety. Season it with a pinch of salt and small amount of butter. The sunny colour is enjoyable view on a plate and the taste won’t let you down!!!