Jerusalem Artichoke Puree

Name: Jerusalem Artichoke Puree
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 500 grams jerusalem artichoke peeled and chopped into small chunks; juice of 1/2 a lemon; 1 Knorr Reduced Salt Vegetable Stock Cube; 2 cloves garlic; 25 g Flora Buttery

Vegetarian

Try creating our delicious yet simple recipe for Jerusalem Artichoke Puree | Deliciously Creamy | Knorr

60 MINS

Cooking Time
Easy

Difficulty
10 MINS

Prep Time
4 People

Serves

Amount per Serving

Nutritional values	Amount per Serving
Energy	66.52 kcal
Protein	1.87 g
Fat	0.03 g
Carbohydrates	15.99 g

500 grams jerusalem artichoke peeled and chopped into small chunks
juice of 1/2 a lemon
1 Knorr Reduced Salt Vegetable Stock Cube
2 cloves garlic
25 g Flora Buttery

Add the lemon juice to a saucepan of cold water. Peel the artichokes and cut into even sized 2cm cubes, place them immediately into the lemon water to stop them discolouring.
Boil the artichokes with the garlic for 45-60 minutes or until tender. Drain and mash the artichoke and garlic with the Flora Buttery and the crumbled Knorr stock cube.
If you prefer a smoother puree, whizz the artichokes, garlic, Flora Buttery and crumbled Knorr stock cube together in a food processor. For a more luxurious touch add 2 tablespoons warmed double cream.