December is also the time when one of my favourite winter vegetables, the Jerusalem artichoke, is available. I plan to use it in this winter purée with a little freshly ground nutmeg to add the final festive touch to accompany the goose. The Jerusalem artichoke has a unique, slightly nutty flavour, which is perfect with richer poultry or game.
- Sweat the shallots in a little olive oil over a low heat in a large pan until translucent.
- Meanwhile, peel the artichokes and potatoes and cut into chunks. Add to the shallots and stir briefly. Pour in the chicken stock, increase the heat and simmer for around 20–25 minutes until the potatoes and artichokes are very soft.
- Drain the vegetables then mash, while still hot, with the diced butter and a squeeze of lemon juice. Season to taste with the salt and pepper then grate some nutmeg over and stir once more to combine.
- Keep warm until needed and serve in a tureen so that everyone can help themselves.
And for the wine...
If you are making the purée to accompany either goose or turkey, choose a medium-bodied wine.
Saint Bris, Domaine Sorin-Defrance 2003 (£8.75)
This matches perfectly with the nuttiness of the puree and the slight fattiness of the goose. It is herbaceous and limey, with gooseberry aromas.
Mercurey, Domaine du Meix-Foulot 1999 (£13.75)
Quite powerful, showing red berry fruit with oaky characters — now drinking at its best.
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