Girella with a purée of Jerusalem artichoke, fennel flower and leak broth
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Sustainable recipe
Ingredients
- 400 grams of girella (typical Pallars sausage made from lamb and rice)
- 500 grams of Jerusalem artichoke
- 100 ml olive oil
- 1kg leek
- 50 ml olive oil
- Salt
- 1 dash of pepper
- 1 branch of lemon thyme
- 1 branch rosemary
- 1 bay leaf
- 10 ml apple cider vinegar (or white wine vinegar)
- Wild fennel flower
La Violeta Recipe (Barcelona) by Jordi Limón
Preparation
- Peal the Jerusalem artichokes and boil them in water.
- Cook for 20 minutes.
- Then strain them and add 100 ml of olive oil.
- Mash with an electric blender.
- Grill on low heat, with a dash of olive oil until it goes golden brown on all sides.
- Cut the leak into very fine Julienne strips, including the green part (it’s the tastiest).
- Sauté the leak in a casserole dish with herbs on low heat for 45 minutes, until golden brown.
- Add the vinegar and reduce.
- Add 500 ml of water and cook for 45 minutes.
- Then strain and boil until it is reduced to half its volume.
- Season with salt and pepper
Ingredients
- 400 grams of girella (typical Pallars sausage made from lamb and rice)
- 500 grams of Jerusalem artichoke
- 100 ml olive oil
- 1kg leek
- 50 ml olive oil
- Salt
- 1 dash of pepper
- 1 branch of lemon thyme
- 1 branch rosemary
- 1 bay leaf
- 10 ml apple cider vinegar (or white wine vinegar)
- Wild fennel flower
A sustainable food system creates prosperity, promotes social justice, regenerates natural resources and ecosystems and safeguards the capacity of future generations to feed themselves sustainably. Sustainable food is good for the people, the regions and our planet.
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