Page title and description

Jerusalem artichoke purée
Ingredients
- juice of ½ lemon
- 500g Jerusalem artichokes, scrubbed well and roughly chopped
- 140ml double cream (or try using less cream and some milk instead)
- olive oil
- walnut oil or truffle oil, to serve (optional)
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
-
Step 1
In a pan of boiling water add the lemon juice and artichokes and cook until just tender. Drain. Put in a blender or food processor with the cream and season. Blitz until smooth. Add a little olive oil to taste. -
Step 2
Add a little water or milk if the consistency is too thick. Serve drizzled with a little olive oil or some walnut or truffle oil.