This creamy, earthy purée is the perfect accompaniment to roast meats or poultry. The addition of truffle oil takes it to another level, making it truly luxurious.
Ingredients
- 1kg Jerusalem artichokes
- 1 garlic clove, peeled
- 30g butter
- 300ml milk
- Salt and pepper
- 1-2 tsp truffle oil
Method
- Scrub the artichokes and cut into rough pieces. Place in a saucepan with the garlic and butter.
- Cover with milk and season with salt and pepper. Bring to the boil and simmer for 15-20 minutes until the artichokes are very tender.
- Purée the mixture using a stick blender or food processor. Stir in the truffle oil to taste.
- Serve immediately.
Potential changes & improvements
If you want a smoother purée, you can pass it through a sieve before adding the truffle oil. For a more budget-friendly dish, you can omit the truffle oil.
What other food it works well with
This purée is delicious with roast chicken, turkey or beef. It would also be good with grilled fish.
Common Mistakes
Be sure to cook the artichokes until they are very tender, otherwise the purée will be grainy. If using a food processor, don’t over-process or the purée will be too smooth.
Nutritional Information
This purée is high in fibre and low in fat. It is also gluten-free and vegan-friendly.
Allergens
This recipe does not contain any common allergens.