zoom

    Save to your scrapbook

    Butter bean salad with jerusalem artichoke purée

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Butter bean salad with jerusalem artichoke purée

    • Vegetarian
    • Gluten Free
    • Preparation time: 30 minutes
    • Cooking time: 15 minutes
    • Total time: 45 minutes

    Serves: 2

    Ingredients

    350g jerusalem artichokes
    3 tbsp extra virgin olive oil
    3 tbsp lemon juice
    400g can butter beans
    ½ garlic clove, crushed
    4 vine tomatoes, chopped
    handful basil, shredded
    1 tbsp capers, drained and rinsed

    Method

    1. Peel and chop the jerusalem artichokes and put in a saucepan. Cover with water and bring to the boil. Simmer for about 15 minutes, until tender, then drain and cool. Transfer to the small bowl of a food processor with 2 tbsp oil and 2 tbsp lemon juice. Blend until smooth; season.

    2 Put the purée back in the pan and reheat gently. Drain the butter beans and toss with the garlic, tomatoes, basil, capers and remaining 1 tbsp oil. Season and add the remaining 1 tbsp lemon juice. Spoon the purée onto plates and top with the butter bean salad. Serve with flatbreads, if liked

    Your recipe note

    Edit your recipe note

    This recipe first appeared in the Harvest section of Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.

    Comments

    Average user rating

    5 stars

    Glossary