Maxfacts

Jerusalem artichoke puree

Ingredients

• 300 g Jerusalem artichoke
• 1 white onion, peeled and chopped
• 1 apple, peeled and chopped
• 50 g celeriac (or celery), prepared and chopped
• 150 ml vegetable stock
• rapeseed oil
• knob of butter
• 1 lemon, unwaxed, finely grated zest
• 1 tbsp fresh thyme leaves
• salt, white pepper

Method

1. In a saucepan, bring salted water to the boil, add Jerusalem artichokes and cook until soft, drain and set aside to let cool, then peel and chop.
2. In another saucepan, heat rapeseed oil and a knob of butter, add all vegetables and thyme, sweat for a few minutes while stirring. Add vegetable stock, bring to the boil, reduce heat slightly and cook over moderate heat until all vegetables are soft and most of the liquid has evaporated. Add lemon zest, remove from heat. Blend to a smooth puree, pass through a fine-meshed sieve, adjust thickness as preferred, season to taste.