Name: Artichoke Purée
Yield: Makes 700 g
Cuisine: Barbadian
Ingredients: salt to taste; hazelnut oil to taste (roughly 10 ml); 50 g unsalted butter; 500 g Jerusalem artichokes, peeled; 250 g milk; 150 g cream

Preparation info

Makes
700 g

Difficulty
Easy

Appears in

Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

About

This makes more than you need, but you can freeze any excess.

Ingredients

500 g Jerusalem artichokes, peeled
250 g milk
150 g

Method

Chop the artichokes and place in a pot with the milk. Top with a cartouche and cook on low heat until soft, then strain off the milk and place the artichokes in a blender.

Add the cream, butter and hazelnut oil and blend to a purée, then season to taste.