Sunchoke Creme


  • 400 g (14 oz) Jerusalem artichokes (sunchokes)
  • 100 ml ( fl oz) cream
  • 2 teaspoons salt


Preheat the oven to 180°C (350°F). Make a foil bag large enough to hold the artichokes and seal them in tightly. Cook in the oven for 50 minutes. Scrape all the flesh out of the chokes and leave to cool.

Whip the cream until soft peaks form and season with the salt. Mash the chokes with a fork and fold into the cream.