Jerusalem Artichoke Purée
Servings
4servings
Servings
4servings
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.