Boiled Leg of Pork with Jerusalem Artichoke Cream

For the Sur Stir all ingredients with 2 liters of water. Put the meat in it and let it steep for 2 days, well closed and cooled. Bring meat to a boil in the sur, remove from the stove on the spot and let meat steep in the broth for ½ hour. For the Jerusalem artichoke cream, brush and rinse Jerusalem artichoke, cut into flakes. Place in a saucepan. Add enough cream and milk in equal parts to cover the Jerusalem artichokes.

Cook until the Jerusalem artichokes are soft. Puree, season vigorously with salt and freshly ground pepper. (In winter, mix in chopped black truffle or 1/2 tbsp black truffle butter). For the pepper cream, heat 1 tbsp butter with 1 tsp pepper. Extinguish with a strong shot of cognac, add cream. Mix in 1 tsp tomato ketchup, let it bubble up, maybe add a tiny bit more butter to increase the creaminess of the sauce. Season with salt.

Cut meat into thin slices. Put Jerusalem artichoke cream on plates, put meat on top, cover with pepper cream, sprinkle with chives.

Veltliner

Tip: As an alternative to fresh chives, you can also use freeze-dried ones.

Related Recipes:

Bavarian Cream with Artichokes and ShrimpsFor the Bavarian cream with artichokes and shrimps, sweat cleaned and quartered artichokes with the finely... Tuna with Olives, Artichoke Hearts and Hay PotatoesThe whole goes quite quickly if prepared at the beginning. Tuna slice rinse, dry and soak 1 hr in a dash of... Baked Artichoke Hearts with Rataouille Salad SauceMix the juice of one lemon with 1/2 liter of cold water. Cut stems of artichoke hearts to 3 cm and peel. Cut... Veal Cutlet with Mushrooms and Artichoke HeartsA great pasta dish for any occasion: Rinse mushrooms, cut into quarters and drizzle with juice of one lemon... Artichoke Hearts with Broad Beans – Baklali EnginarA bean recipe for every taste: Remove the outer leaves and stamens from the artichoke hearts. Rub with salt... Veal Cutlets on PastaHave fun preparing this mushroom dish! In a large saucepan, bring enough salted water to a boil, pour in the... Braised SalmonSoak salmon fillet (cut into small pieces) in 1/2 tsp salt, 1 tsp sherry, a quarter tsp pepper 1 tbsp flour... 15. Etappe: Gnocchi Alla Piemontese – Gnocchi in TrüffelsauceMake potatoes, peel off. Then spread through a sieve. Knead the still hot potato mixture with olive oil, eggs... Glazed Leg of Lamb with HerbsStuff the leg of lamb with the herbs, tie with kitchen twine. Rub the meat with salt and pepper. Rinse roasted... Potato Casserole IPork neck meat cooled rinse and dry well with paper towels. Cut the meat into 1-2 cm wide strips. Mix the meat...