| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 130 | 2g | 1.5g | 24g |
| sugars | fibre | protein | salt |
| 5g | 2g | 3g | 0.3g |
As a food lover, a recipe has to have a certain allure for me to fall in love with. One such gem is the Jerusalem Artichoke Puree. It’s not only delicious, it brings together everything I adore about Indian and Californian cuisine – the freshness of farm produce and aromatic flavors. At one glance, this dish might appear humble but I assure you, it’s packed with surprises!
A Beautiful Blend
The Jerusalem Artichoke Puree is a revelation to your taste buds. In its simplicity, it encapsulates an alluring complexity of taste. The earthy sweetness of the Jerusalem artichokes, an underrated veggie with its roots in North America, stirred into a puree with zesty lemon juices, offers an exciting balance of flavors. Just a hint of butter and milk gives it a velvety creme texture setting the stage for a gastronomical adventure. This dish, with its salt-and-pepper seasoning, pays tribute to my West Coast upbringing while the lemon calls back to the Gujarati dishes from my childhood.
Healthful and Hearty
When creating recipes, it’s important for me that they are not just delicious but nutrient-rich as well. The Jerusalem Artichoke Puree is a perfect example. Jerusalem artichokes, are packed with iron, potassium and vitamin C. This fiber-rich veggie aids digestion and is a boon for those seeking a heart-friendly diet. The lemon juice adds a vitamin C boost and helps in iron absorption. One can relish this puree guilt-free!
Exquisite Pairings
Jerusalem Artichoke Puree is a versatile recipe that can accompany a variety of dishes splendidly. A comforting accompaniment to grilled meat, it also fares brilliantly with a bowl of warm multigrain bread. Serviced chilled, it becomes a delightful dip for a summer crudites platter. It reminds me of the traditional Dahi Bhindi (okra in yogurt gravy) from Gujarat, India, and aligns beautifully with my penchant for Indian-American fusion.
What You’ll Need
- 2 pounds of Jerusalem artichokes
- 6 cups of water
- 2 tablespoons of lemon juice
- 1 and 1/2 cups of milk
- 1 tablespoon of butter
- Salt to taste
- Pepper to taste
Method
Step One
Start by thoroughly washing the Jerusalem artichokes under running water. Then, peel them and cut them into small cubes.
Step Two
Take a large pot and add the six cups of water to it, and bring it to a boil. Once the water is boiling, add the cubed artichokes and let them simmer.
Step Three
Add the two tablespoons of lemon juice to the pot. This will stop the artichokes from becoming brown and keep them fresh. Continue to simmer until the artichokes are soft and easily mashable, which should take approximately fifteen to twenty minutes.
Step Four
Once the artichokes are cooked, drain the water and place them in a food processor or blender. Then, add the one and a half cups of milk, one tablespoon of butter, salt to taste, and pepper to taste. Blend this mixture until it forms a smooth puree.
Step Five
Finally, taste the puree and adjust the salt and pepper if necessary. Serve it warm as a side with your favorite main dish.
