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Jerusalem Artichoke Purée

 
Jerusalem Artichoke Purée

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. 

The Jerusalem artichoke, also known as sunchoke or topinambour, originally comes from North-America. The Native Americans cultivated them for their tubers, long before the first European settlers ever arrived. The Europeans brought the plant over to Europe and the vegetable quickly became popular. These days, it has gone out of fashion a bit. Which is kind of sad, because the tubers are actually very tasty.
     
While the plant isn’t actually related to the artichoke, it does kind of taste like it. It tastes quite sweet with an earthy, nutty kind of undertone. While it is possible to eat them raw, this might not be a good idea for everyone. Jerusalem artichokes contain inuline, which the human digestive system can not break down. The results are a bit smelly. Which is why the vegetable has the nickname “fartichoke”. Peeling and cooking them before eating, will greatly reduce this effect though.
    
An easy way to eat Jerusalem artichokes, is by turning them into a purée. It’s a great side dish and goes very well with smokey flavors.
Jerusalem Artichoke Purée

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Print Recipe
 Jerusalem Artichoke Purée
Course Side dish
Servings
servings
Ingredients
Course Side dish
Servings
servings
Ingredients
Instructions
  1. Wash and peel the Jerusalem artichokes and potatoes. Put them in separate pans as they have different cooking times.
  2. Add water to both the Jerusalem artichokes and potatoes. They should be covered with about 5cm (2 inches) with cold water.
  3. 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.
  4. 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.
  5. If the purée is too dry, you can add a little bit of milk.

Jerusalem Artichoke Purée

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