Jerusalem Artichoke Purée

I do not think Jerusalem artichokes are much loved or much cooked. It is true that, to look at, they are not very handsome vegetables — also known as sunchokes, and with their look of oversized ginger knobs, they do not exactly inspire confidence at first glance.

And yet you have only to treat them properly and they become a wonderful thing! Their flavour, somewhere between hazelnut and artichoke, pairs beautifully with the milder taste of potato.

Jerusalem artichoke purée is a smooth, delicious recipe well worth trying: blended with floury potatoes and enriched with cream, it becomes an irresistible side for just about any meat.

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What you need to make this Jerusalem artichoke purée:

Jerusalem artichokes — the star of the purée: peeled and cooked, they bring that particular flavour somewhere between hazelnut and artichoke.
Floury potatoes — they mellow the artichokes' strong flavour and give the purée body; floury varieties, the ones marked "good for mashing," break down the best.
Double cream — stirred in right before the stick blender, it makes the purée smooth and silky.
Salt and pepper — the basic seasoning, to adjust to taste once the purée is done.

Why this Jerusalem artichoke purée must be on your menu!

A side dish for anything: it goes equally well with General Tso salmon, thyme and lemon chicken thighs, Asian-style beef onglet, glazed duck breasts, pulled chicken or sheet-pan pork chops.
Plenty of ways to vary the menu all week without getting bored.
A guaranteed texture: the trick is the order of the tools.
The masher always comes first, the stick blender second — the other way round would make the purée elastic.
A pleasant surprise: Jerusalem artichokes do not look like much and put a lot of people off.
Once cooked and puréed, their subtle hazelnut flavour is a lovely surprise.
Rich without being heavy: enriched with cream, this purée stays light despite its smoothness, a nice balance alongside a hearty meal.

Jerusalem Artichoke Purée

A smooth purée of Jerusalem artichoke and potato enriched with cream, with a subtle hazelnut flavour.

Prep 20 min

Cook 40 min

Total time 1 h

Course: Sides Cuisine: French Keyword: Jerusalem artichoke purée Calories:

Ingredients

Servings: 6 servings

Instructions

Peel the potatoes and Jerusalem artichokes and cut them into quarters.
Put them into a casserole or large pot. Add water to the level of the vegetables. Season with salt and pepper.
Cook at a gentle simmer for about 40 minutes, or until the potatoes and artichokes are tender.
Drain. Start crushing the vegetables with a potato masher.
Add the cream. Finish with a stick blender for a really smooth, silky purée.
Adjust the seasoning as needed.

Nutrition (per serving)

Tips

Use floury potatoes, marked as good for mashing.
Cook at a gentle simmer, not a rolling boil: the quarters would fall apart in the water.
Crush with the masher before reaching for the stick blender.
Drain thoroughly before mashing: any water left behind waters the purée down.

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