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Jerusalem artichoke purée recipe image

Print Jerusalem artichoke purée

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 & 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 & pepper


  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.
  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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