jerusalem artichoke puree

Jerusalem Artichoke Puree

  • Vegetarian
Try creating our delicious yet simple recipe for Jerusalem Artichoke Puree | Deliciously Creamy | Knorr
  • 60 MINS

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 4 People


  • 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

  1. 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.

  2. 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.

  3. 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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 66.52 kcal
Protein (g) 1.87 g
Carbohydrates (g) 15.99 g
Sugar (g) 8.43 g
Fat (g) 0.03 g
Fibre (g) 1.56 g
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