Jerusalem Artichoke Purée

This rich and comforting purée was recommended by farmer Kate Lind of Sustainable Greens (Goshen Farmers Market). We suggest serving it with a pan-seared beef loin or a flat iron steak.
April 15, 2015


Place Jerusalem artichokes in a pot of simmering, salted water for 25–30 minutes, until tender. Run through a small strainer to remove the skin. Warm the cream and whisk it into the Jerusalem artichoke purée. Add a pinch of salt. Serve warm.


  • 2½ cups Jerusalem artichokes, scrubbed and chopped
  • Salt
  • ½ cup whole cream
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