Thursday, 30 December 2010

Jerusalem Artichoke Pureé

This recipe is in essence very similar to my Jerusalem Artichoke Soup, however its worth posting on its own as its such a great accompaniment to a wide range of dishes. It's nutty, light and creamy and can be served hot or cold.

Top tip: Jerusalem artichokes don't freeze well, so make use of the season while you can (Oct-Feb). With this recipe you can always add more cream if you want it thinner!

Serves 6


Jerusalem Artichokes - 200g
Chicken Stock - 200mls
Double Cream - 50mls
Nutmeg - 1 pinch
Garlic - 1 clove

1. Peel and roughly the dice the Jerusalem artichokes, and place in a sauce pan, adding chicken stock to just cover.

2. Bring to the boil, and simmer for 10 minutes until the artichokes are soft.

3. Peel and crush the garlic and add to the pan.

4. Using a food processor mix the artichoke, stock and garlic until very smooth. Add the nutmeg and cream and mix further.

5. Season to taste and either store in the fridge, or serve after warming on the hob.

Serve with my Christmas Terrine and a cranberry for decoration, or with my Lamb Cutlets.

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