My recipe for Jerusalem artichoke purée has a bit of an edge, which suits the small knobby tuber that has lots of flavor and character, by adding a bit of contrast. That's why I use fresh thyme in my purée.
Recipe for jerusalem artichoke purée with thyme
My recipe for Jerusalem artichoke purée has a bit of an edge, as it suits the small, knobby root vegetable, which is full of flavor and character, to get a bit of counterpoint. That’s why I use fresh thyme in my purée. It provides a nice contrast to the dark, slightly sweet taste of the Jerusalem artichokes.
It’s obvious to use common thyme for the cream, but lemon thyme adds a fresh tanginess that is delightful with Jerusalem artichokes. It breaks the velvety flavor when small notes of lemon burst in your mouth.
Servings: persons
Jerusalem Artichoke Purée with Thyme
My recipe for Jerusalem artichoke purée has a bit of an edge, which suits the small knobby tuber that has lots of flavor and character, by adding a bit of contrast. That's why I use fresh thyme in my purée.
Equipment
- Cutting Board
- Chef'S Knife
- Pot
- Immersion Hand Blender
Ingredients
- 250 gram Jerusalem Artichokes
- 100 gram Water
- 2 cloves Garlic
- 3 pcs. Thyme Stalks
- 50 gram Cream milk
- 15 gram Butter
- Salt and Pepper
Instructions
- Clean and peel the Jerusalem artichokes, and cut the larger tubers into smaller pieces.
- Put them in a pot with peeled, chopped garlic, thyme, and water.
- Boil the Jerusalem artichokes until tender, about 8-10 minutes.
- Remove the thyme sprigs and discard them.
- Roughly purée the Jerusalem artichokes with an immersion blender, add the butter, and blend until it's incorporated into the mash.
- Add cream or milk in careful amounts while blending until the Jerusalem artichoke purée reaches the right consistency.
- Season to taste with salt and pepper.
- Serve!
Notes
You Can Make the Purée in Advance
If you don't want to serve your Jerusalem artichoke purée immediately, you can let it sit in the pot on the stove over low heat to keep it warm.If there are leftovers – which is unlikely, of course – the purée can keep in the refrigerator for 2-3 days. You can easily reheat it without affecting the flavor or texture. Therefore, it's also perfect to make the Jerusalem artichoke purée the day before if you want to serve it as a side dish for guests.
Serving Suggestions
From September to February, Jerusalem artichokes are in season, and the small tuber is perfect for winter dishes. Often, flavors are stronger, deeper, and more intense in the winter, and a Jerusalem artichoke purée balances these flavors quite well.You can serve the purée with beef tenderloin with baked potatoes, fresh raw salad, and reduced red wine sauce. It is also a delicious side dish for game.
As a starter, the cream pairs well with both scallops and cod, as the sweetness of Jerusalem artichokes complements the lean fish nicely. The same applies when you serve a Jerusalem artichoke cream with portobello mushrooms or celery steak as a vegetarian alternative to meat.