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

Ingredients

SERVINGS: 4-6 Person(s)

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

Instructions

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.

Related Stories & Recipes

Jerusalem Artichoke: A Ray of Sunflower to Brighten Your Plate

Jerusalem artichoke. Sunchoke. Sun root. Earth apple. Whatever you call it, this earthy vegetable, the tuber of a species of sunflower, is a world traveler. Enjoyed by Native Americans long before ...

Jerusalem Artichoke and Potato Soup

This simple, velvety soup will warm up your kitchen on a cold March or April day.

Jerusalem Artichoke Gratin

Duck Fat Roasted Potatoes

Elevate your plate: sauces for all seasons

One of my cooking instructors was fond of quoting Anthony Bourdain: “An ounce of sauce covers a multitude of sins,” she said as she walked through the stations of cooks in training, watching us work. ...

find your edible

find your edible