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Jerusalem artichoke puree

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Ingredients for 2 servings:

  • 800 g Jerusalem artichoke
  • 100 ml cream
  • 50 g butter
  • Salt and pepper, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

steamed vegetables are not so watery

Peel the Jerusalem artichokes and cut them into walnut-sized pieces. Place the pieces in a steamer, season lightly with salt, and cook for approximately 15-20 minutes. Then place the Jerusalem artichokes in a tall container and blend until smooth. Stir in the cream and butter, and season the purée with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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