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Prebiotic Jerusalem artichoke purée served with a smooth, creamy texture
Healthy, creamy Jerusalem artichoke purée served

Prebiotic Jerusalem artichoke purée

Author: Flavelo
Recipes Side Dishes
Jerusalem artichokes were once the 'poor man's potato', but today they are a star of health-conscious cuisine. The flavour lies somewhere between walnut, artichoke, and potato. Its specialty is inulin, a fibre that is not absorbed in the small intestine but feeds beneficial bacteria in the colon. This purée is silkier and sweeter than mashed potato, and perfectly balanced with lemon juice.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 120 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Blender or stick blender
  • Lemon juicer

Instructions

1 ✓

Scrub the Jerusalem artichokes clean under running water with a brush. If very knobbly, cut off the parts that are hard to clean, but you don't have to peel them completely.

Tip: The skin is tastier and richer in fibre, plus peeling Jerusalem artichokes is a test of patience.
2 ✓

Cut the tubers into uniform, smaller cubes, then place them in a pot with just enough water to cover.

Tip: Uniform pieces soften at the same time, avoiding raw lumps in the purée.
3 ✓

Add the peeled garlic cloves and salt. Cook covered over medium heat for approx. 15-20 minutes, until easily pierced with a fork.

Tip: The garlic loses its pungency during cooking and softens into a sweet cream that pairs beautifully with the artichoke.
4 ✓

Drain, but reserve a cup of the cooking water.

Tip: Never throw away all the cooking water, as it contains some of the flavour and vitamins; use it to thin the purée.
5 ✓

Put the Jerusalem artichokes and cooked garlic into a blender. Add the olive oil, lemon juice, and pepper. Blend until smooth.

Tip: Jerusalem artichoke can become gluey if over-worked. Only blend until smooth. The lemon juice prevents greying. (Inhibition of enzymatic browning)
6 ✓

If too thick, add the reserved cooking water little by little until you reach the desired consistency. Taste and add salt if needed.

Recipe FAQ

Why did the Jerusalem artichoke turn brown?
The flesh oxidises quickly when exposed to air (like an apple). Put it in lemon water immediately after peeling!
Can I eat the skin?
Yes, absolutely! The skin is full of flavour and nutrients, just scrub it thoroughly with a vegetable brush.

Ingredients

  • 500 g Jerusalem artichokes
  • 200 ml Water (for boiling)
  • 0.5 tsp Salt
  • 0.5 tsp Pepper
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 1 tbsp Lemon juice (fresh)