Beef bourguignon and Jerusalem artichoke mousseline


Beef Bourguignon
– 1 kg of beef
– sunflower oil
– 30 g of butter
– 60 g of flour
– 1 liter of red wine
– 1 onion
– 3 cloves of garlic
– 2 carrots
– salt & pepper
– bouquet garni
– 1/4 bunch of flat leaf parsley

Mousseline of Jerusalem artichokes
– 600 g Jerusalem artichokes
– 25 cl of milk
– salt & pepper
– 6 servings of The Laughing Cow

Preparation Beef bourguignon

  1. Colour the pieces of beef in oil. Remove them for seasoning and flouring.
  2. In the 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. Top up with water and bring to a boil. Add the bouquet garni and bake for 45 minutes.
  3. Check for doneness and seasoning and pass the sauce. Finish with the flat-leaf parsley.

Preparation of Jerusalem artichoke mousseline

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