Jerusalem Artichoke Purée

Name: Jerusalem Artichoke Purée
Yield: Approximately 700 g
Ingredients: 700 g Jerusalem artichokes, peeled, sliced; 200 ml Milk; 100 ml Water; 40 g Butter; 10 ml Lemon juice; 3 g Salt

A nutty, pale artichoke purée with butter and a clean lemon finish.

Jerusalem Artichoke Purée prepared as described in the recipe

A nutty, pale artichoke purée with butter and a clean lemon finish.

Approximately 700 g

Cook this

Ingredients

Batch

Jerusalem artichokes, peeled, sliced700 g
Milk200 ml
Water100 ml
Butter40 g
Lemon juice10 ml
Salt3 g

Method

Put artichokes straight into the milk and water to limit browning. Add salt and simmer covered for 20 to 25 minutes until very tender.
Drain, reserving liquid. Blend hot artichokes with butter, adding only enough reserved liquid to form a smooth purée.
Finish with lemon and pass finely.

Chef’s notes

A nutty foundation for scallops or mushrooms. Jerusalem artichokes can cause digestive discomfort for some people.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Milk.

Last refined · October 2026