Jerusalem Artichoke Puree

1. 1

   First, add half the lemon juice to a pan of cold water.

2. 2

   Peel the Jerusalem artichokes and, as you do so, place them in the pan of cold water with lemon juice to stop them discolouring.

3. 3

   Cut the peeled Jerusalem artichokes into small, even-sized chunks. Place the chunks in a large Pyrex bowl and toss with the remaining lemon juice.

4. 4

   Add in half the butter and the water. Cover with cling film.

5. 5

   Place the covered bowl in a microwave and cook on HIGH (900 watts) for 10 minutes, until the Jerusalem artichokes are tender. See how simple this recipe is!

6. 6

   Drain the Jerusalem artichokes in a sieve or colander, reserving the cooking liquid.

7. 7

   Place the Jerusalem artichoke and remaining butter in a food processor. Crumble in the Knorr Reduced Salt Vegetable Stock Cube to season the Jerusalem artichokes; it gives a very nice flavour.

8. 8

   Blend into a smooth puree, adding a little of the reserved cooking liquid or a little boiling water if needed. Transfer to a dish and serve. This tasty puree would be very good indeed with a rich hearty stew, such as my Beef and Guinness Stew.

* Per serving · 4 servings · Values may vary.

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