Jerusalem Artichoke Puree
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Recipe serves 4
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Preparation Time
10 min
- Cooking Time
15 min
Ingredients
- 500g Jerusalem artichokes, peeled and chopped into small cubes
- Juice of ½ a lemon
- 25g butter
- 50–80ml water
- 1 Knorr Reduced Salt Vegetable Stock Cube
Method
- First, add half the lemon juice to a pan of cold water.
- Peel the Jerusalem artichokes and, as you do so, place them in the pan of cold water with lemon juice to stop them discolouring.
- Cut the peeled Jerusalem artichokes into small, even-sized chunks. Place the chunks in a large Pyrex bowl and toss with the remaining lemon juice.
- Add in half the butter and the water. Cover with cling film.
- Place the covered bowl in a microwave and cook on HIGH (900 watts) for 10 minutes, until the Jerusalem artichokes are tender. See how simple this recipe is!
- Drain the Jerusalem artichokes in a sieve or colander, reserving the cooking liquid.
- Place the Jerusalem artichoke and remaining butter in a food processor. Crumble in the Knorr Reduced Salt Vegetable Stock Cube to season the Jerusalem artichokes; it gives a very nice flavour.
- Blend into a smooth puree, adding a little of the reserved cooking liquid or a little boiling water if needed. Transfer to a dish and serve. This tasty puree would be very good indeed with a rich hearty stew, such as my Beef and Guinness Stew.
