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Jerusalem Artichoke Puree

Enjoy this luxurious Jerusalem Artichoke Puree with roasts, casseroles or as an accompaniment to grilled fish such as sea bass. It's easy to make and tastes amazing.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

114kcal

Energy (kJ)

473kJ

Protein (g)

2.0g

Carbohydrate incl. fibre (g)

17.0g

Carbohydrate excl. fibre (g)

15.4g

Sugar (g)

8.8g

Fibre (g)

1.6g

Fat (g)

4.8g

Saturated fat (g)

1.2g

Unsaturated fat (g)

3.6g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

358mg

Salt (g)

0.89g

Vitamin A (IU)

19IU

Vitamin C (mg)

6.8mg

Calcium (mg)

16mg

Iron (mg)

2.99mg

Potassium (mg)

383mg

Total

456kcal

1892kJ

8.0g

67.9g

61.4g

35.3g

6.5g

19.3g

4.9g

14.3g

0.0g

0.0g

0.1g

0mg

1430mg

3.56g

74IU

27.2mg

64mg

11.95mg

1532mg


  • 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.