Jerusalem artichoke purée
This smooth, earthy purée goes well with all sorts of wintry stews and roasts. It makes a particularly delicious base for pan-fried fish fillets.
- Prepare20 mins
- Cook30 mins
- Total time50 mins
- ½ lemon, juice
- 2 tsp salt
- 1kg Jerusalem artichokes
- 60g unsalted butter
- 40g Parmigiano Reggiano, finely grated
- 1½ tbsp milk, plus extra if needed
- Nutmeg, for grating
- Extra virgin olive oil, to drizzle
- 1/4 x 20g pack chives, finely chopped, to serve
Put the lemon juice and salt in a pan of water. Peel the artichokes and chop into rough chunks, dropping them into the pan as you go. Bring the pan to the boil and simmer the artichokes for 20-25 minutes, until easily pierced with a sharp knife. Drain well, then return to the pan and stir over the heat for a minute to evaporate any excess water.
Off the heat, add the butter, cheese and milk and, either with a hand blender or in a food processor, whizz until totally smooth. Season and add a few gratings of nutmeg. Adjust the consistency with a little more milk, if necessary. Finish with a drizzle of extra virgin olive oil and a scattering of chives.
Head to waitrose.com/seasonalrecipes for more inspiration, including Lucas’s recipe for Jerusalem artichoke chips.
Typical values per serving when made using specific products in recipe