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Method

  • Olive oil 10 ml
  • Banana shallots 130 g
  • Leeks 100 g
  • Celery 50 g
  • Jerusalem Artichokes 325 g
  • Curry powder medium 6 g
  • Whole milk 800 ml
  • Water 500 ml
  • Basmati rice 50 g
  1. Method

    • In a pan add the olive oil and MEADOWLAND then add the shallots and cook until soft.
    • Then add in the leeks, celery and continue to cook for 2-3 minutes.
    • Add the diced artichokes and curry spice; continue to cook for a further 4-5 minutes.
    • Then add to the above the milk, hot water, KNORR Professional Vegetable Jelly Bouillon, KNORR Professional Garlic & Ginger Purees and rice stir together then bring to the boil.
    • Then turn down to simmer for approx. 10-15 minutes or until artichoke and rice has cooked.
    • Remove from the heat and place the ingredients into a blender and blend until smooth.
    • Serve with a curry oil, yoghurt and crispy fried shallots.
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