If you’ve never eaten Jerusalem artichokes before, this purée will be a perfect introduction. It’s an easy-to-make side dish, that goes great with many things. It goes especially well with smokey flavors.
Jerusalem artichokes get their name from the city of Jerusalem. But why exactly, is a bit of a mystery. Because it has no connection with that city at all. The most likely theory, is that it is a bastardization of the word “girasole articiocco”. This is Italian and means “sunflower artichoke”. Which makes sense, because sunflowers and Jerusalem artichokes are related.
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servings
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- 500 g Jerusalem artichokes peeled
- 250 g potatoes peeled
- 2 tbsp (fresh) parsley
- salt
- pepper
- nutmeg
- milk optional
Ingredients
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- Wash and peel the Jerusalem artichokes and potatoes. Put them in separate pans as they have different cooking times.
- Add water to both the Jerusalem artichokes and potatoes. They should be covered with about 5cm (2 inches) with cold water.
- Bring to the boil and cook until the potatoes and Jerusalem artichokes are soft. The latter will cook a lot faster, so check regularly. You can test this by poking the Jerusalem artichoke or potato with a fork. If it slides easily all the way to the centre, they're done.
- Drain the Jerusalem artichokes and potatoes and add them together. Add the parsley and mash everything with a potato masher. Season to taste with salt, pepper and nutmeg.
- If the purée is too dry, you can add a little bit of milk.
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