Jerusalem artichoke purée

Jerusalem artichoke purée

By
From
Botanical
Makes
250 g
Photographer
William Meppem

Ingredients

Quantity Ingredient
50ml vegetable oil
200g jerusalem artichokes, diced
1 teaspoon butter
pinch salt
1 lemon, juiced
100ml water
1 teaspoon pure cream

Method

  1. In a small saucepan gently warm the vegetable oil. Add the artichokes, butter, salt and lemon juice, and cook very gently, covered, for 30 minutes, or until the artichokes are very soft – stirring occasionally and adding water if the mix becomes too dry. Add cream, bring to the simmer then remove from the heat and liquidise in a food processor to a very smooth puréee. Chill until required.

Chef’s note

  • Jerusalem artichokes share a great affinity with truffles because of their delicate earthy flavour. Celeriac also matches truffles well.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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