Jerusalem artichoke purée

Name: Jerusalem artichoke purée
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4

Side Serves 4 30 min

This rich purée goes well with seafood, from seared scallops to pan-fried bass. It's also good with chicken, duck and pheasant. You could add a pinch of cayenne pepper and a squeeze of lemon juice at the end. It's a good one for Jerusalem artichokes because there's no need to peel – just give them a good scrub. This recipe is also great as the base of a risotto.

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

Cooking time: 20 min

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.

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