Jerusalem artichoke purée

Name: Jerusalem artichoke purée
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: ½ lemon, juice; 2 tsp salt; 1 kg Jerusalem artichokes; 60 g unsalted butter; 40 g Parmigiano Reggiano, finely grated; 1½ tbsp milk, plus extra if needed; Nutmeg, for grating; Extra virgin olive oil, to drizzle; 20 g pack chives, finely chopped, to serve

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.

4.5 out of 5 stars(3) Rate this recipe

Gluten free1 of your 5 a day

Serves4
CourseAccompaniment
Prepare20 mins
Cook30 mins
Total time50 mins

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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
¼ 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.