Jerusalem artichoke purée

Jerusalem artichoke purée

By
From
Becasse
Serves
4
Photographer
Steve Brown

You can adjust the thickness of the purée by adding more or less stock. For a vegetarian version, substitute Vegetable nage for the chicken stock.

Ingredients

Quantity Ingredient
500g jerusalem artichokes
2 lemons, juiced, mixed with 500 ml water
120g unsalted butter
1 onion, finely sliced
2 garlic cloves, finely sliced
2 sprigs thyme
squeeze lemon juice
300ml * white chicken stock [rid:1604]
or 300ml * vegetable nage [rid:2337]
salt
freshly ground pepper

Method

  1. Peel the artichokes and slice them thinly. Drop into the acidulated water to stop them discolouring
  2. Heat a heavy-based saucepan over a medium heat. Add two-thirds of the butter and heat until it starts to foam. Add the onion and garlic and sweat for 5 minutes until they soften but do not colour. Add the artichokes and the thyme and a squeeze of lemon juice. Season well with salt and pepper.
  3. Add the chicken stock and cook for 25–30 minutes until artichokes are soft. Pour through a sieve, reserving the vegetables and hot stock separately. Tip the vegetables into a blender and blitz for 5 minutes, adding the hot stock a little at a time until you have a thick smooth purée. Whiz in the remaining butter until glossy. Taste and adjust seasoning if necessary. Push through a chinois or fine sieve and keep warm until ready to serve.
Tags:
restaurant
Becasse
Justin
North
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