Girella with a purée of Jerusalem artichoke, fennel flower and leak broth

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

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