Name: Jerusalem artichoke purée
Yield: Serves 6–8 (but will keep in the fridge for a day or two before discolouring)
Cuisine: British
Ingredients: 100 ml double cream; 2 sprigs of fresh thyme; 1 bay leaf; lemon juice or white wine vinegar; 750 g Jerusalem artichokes; 50 g unsalted butter; 3 garlic cloves, peeled and roughly chopped; 1 white onion, peeled and chopped

Preparation info

Serves
6–8
(but will keep in the fridge for a day or two before discolouring)

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

One of the colder months’ great treats, Jerusalem artichokes are a bit odd to look at and a bit fiddly to prepare, but if you can get over that, then they do deliver the most velvety-smooth, intensely flavoured soups and purées. It’s delicious with the sea bream on page 42, but is also good with some scallops and caramelized garlic.

Ingredients

750 g Jerusalem artichokes
lemon juice or white wine vinegar
1 white onion, peeled and chopped

Method

Firstly prepare the artichokes by peeling quickly and placing in some water with a lemon squeezed into it or a splash of white wine vinegar. The acid prevents the artichoke from turning black.

In a hot saucepan sweat the onion and garlic in the butter until translucent, without colour, for 10 minutes or so. Add the thyme and bay leaf. With a box grater or Japanese mandolin, quickly (but

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Ingredients

Method

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