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    Butter bean salad with jerusalem artichoke purée

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    Butter bean salad with jerusalem artichoke purée

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

    Serves: 2


    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


    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

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


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