Pic of Jerusalem artichoke purée

Jerusalem artichoke purée

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Jerusalem artichoke purée

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.


  • 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


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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