Mousse of the three vegetables | Mousse des trois légumes

Our Meat Accompaniments

Meat, whether beef, fish or pork, is better tasted with its side dish or dishes.
Check our below recommendations and their recipes, or combine them by selecting for example one vegetables based accompaniment and another starchy dish:
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WHAT YOU NEED
  • 1 large Jerusalem artichoke (topinambour)
  • 1 large egg plant
  • 4 to 6 zucchinis
  • 3 table spoons of olive oil
  • Spices: black pepper, cumin
  • An immersion blender
  • A medium cooking pot
Wash the vegetables, peel them (except the zucchinis) and cut them into medium chunks.
Put all the vegetables in your cooking pot, cover to 3/4 with water and cook them until the Jerusalem artichoke is soft.
Test it with a fork which should go into the vegetable chunks smoothly.
Remove the juice.​
Add the olive oil, salt, pepper and cumin and blend all with the immersion blender until obtaining a thick mousse.
Serve hot or warm.
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Bon Appétit!