Jerusalem Artichoke Mash with Tomatoes and Pomegranate Sauce

Ingredients

• 450 g Jerusalem artichokes
• 150 g potatoes (soft‑cooking)
• 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.

   Wash and peel the Jerusalem artichokes and potatoes. Cut both into small pieces and bring to a boil in a pot with milk, 1 tsp salt and 10 g butter. Simmer covered over low heat for about 20 minutes until tender.

2. 2.

   Meanwhile wash and dry lamb’s lettuce. Wash tomatoes, halve and core them. Slice the halves into thin strips. For the tomato dressing whisk 1 tbsp olive oil with ½ tsp sugar, apple cider vinegar, a pinch of salt and pepper. Rinse dill and chives, dry and finely chop. Mix tomatoes with herbs and dressing.

3. 3.

   Drain cooked Jerusalem artichokes and potatoes in a colander, reserving the milk. Return the tubers to the pot and mash with a potato masher. Gradually stir in enough reserved milk until desired consistency is reached. Season the purée with salt, pepper and nutmeg; keep warm.

4. 4.

   Heat remaining 10 g butter with 2 tbsp olive oil in a pan. Gently roll the pomegranate on a work surface to loosen seeds, then quarter it and extract the seeds. Add the seeds to the hot butter‑oil mixture along with lemon juice and 1 tsp sugar; season with salt and pepper. Plate the mash topped with the pomegranate seed sauce and lamb’s lettuce. Arrange marinated tomato strips over the mash.