Skip navigation

Jerusalem Artichoke Puree

2 SERVINGS
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

  • 500 g Jerusalem artichokes
  • 50 ml whipping cream
  • 25 g butter
  • 1/2 tbsp lemon juice
  • Salt

POSSIBLE SERVINGS

  • Bread for croutons
  • Olive oil
  • Truffle oil

METHOD

  • 1
    Peel the Jerusalem artichokes, place them in a large pot, cover with water, and bring to a boil. Reduce heat and cook until tender, approximately 10 minutes.
  • 2
    Once the Jerusalem artichokes are soft, drain them and roughly mash them in the pot with a fork. Add lemon juice, cream, and butter, then blend with an immersion blender into a smooth puree. Season with salt to taste.

METHOD FOR CROUTONS

  • 1
    If you decide to serve the puree with croutons, cut the bread into smaller cubes and toast them in a pan with a little olive oil.
Tip
Lemon juice will prevent the puree from browning. Use the puree as a side dish for meat, fish, or seafood, or serve it on its own, drizzled with truffle or olive oil and topped with croutons.
Rohlík cooks

INGREDIENTS

POSSIBLE SERVINGS