Beef Bourguignon and Jerusalem artichoke mousseline

Preparation Beef bourguignon

  1. Colour the pieces of beef in oil. Remove them to season and flour them.
  2. In a knob of butter, brown the onion in quarters, the garlic cloves and the carrots in sticks.
    Add the pieces of meat and moisten with the red wine. Add water and bring to the boil. Add the bouquet garni and cook in the oven for 45 minutes.
  3. Check the cooking and seasoning and pass the sauce. Finish with the flat leaf parsley.


Preparation Topinambur Mousseline

  1. Peel and chop the Jerusalem artichokes. In a saucepan with the milk, water and a little coarse salt, bring to the boil. Cook for at least 25 minutes.
  2. Drain and mix with The Laughing Cow and, if necessary, a little stock.

Practical informations