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Jerusalem Artichoke Cream

 

Top view of cooked Jerusalem artichoke cream with utensils

Jerusalem Artichoke Cream

Prep Time 25 minutes
Cook Time 30 minutes
Servings 4

Ingredients
  

  • 500 g Jerusalem artichoke peeled and diced
  • 2 red potatoes peeled and diced
  • 1 leek sliced
  • 1 white onion sliced
  • Vegetable broth as needed
  • A pinch of nutmeg
  • 1 teaspoon lemon zest
  • 2 tablespoons extra virgin olive oil
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Heat extra virgin olive oil in a pan over medium heat.
  • Cook onion and leeks until lightly golden.
  • Add Jerusalem artichoke and potatoes. Stir well to combine.
  • Cover with vegetable broth and cook for 25 minutes over medium-low heat.
  • Uncover and cook until all the liquid evaporates.
  • Season with nutmeg, lemon zest, salt and pepper.
  • Use a high-speed blender or an immersion blender to blend it into a homogeneous and smooth cream.
  • Serve and enjoy.
  • Additional tips
  • Serve the cream with roasted lamb, pork, lobster or shrimps.
  • You can add a wide variety of herbs and spices like rosemary, thyme, curry or paprika.
  • If you intend to use the cream with fish, replace the vegetable broth with fish broth.

Notes

Additional tips

  • Serve the cream with roasted lamb, pork, lobster or shrimps.
  • You can add a wide variety of herbs and spices like rosemary, thyme, curry or paprika.
  • If you intend to use the cream with fish, replace the vegetable broth with fish broth.
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