Jerusalem artichoke purée

Wanna discover some new vegetables? Need some fresh ideas of side dishes to serve with meat or fish? Here is a very uncommon vegetable.

Each time I cook some Jerusalem artichoke, I can hear my grandfather tell his stories: during the war, this little tuber replaced the potato, so that people didn’t starve. At that time, it wasn’t considered as a fine product, but was used to feed the animals. But during war time, you just eat what you find!

Filled with vitamins, not calorific, delicate, the Jerusalem artichoke has resurfaced with his other forgotten vegetable friends: rutabaga, patty pan and parsnip.

Here is a very simple recipe to appreciate the fine taste of this vegetable.


Prep: 10 min

Cooking: 20 to 40 min


Serves 2 as a side

  • 15 oz Jerusalem artichokes
  • 1 big potato
  • 1/2 cup cream
  • Salt and pepper


Peel the potato and Jerusalem artichoke.

Cut them in chunks then steam for 20 minutes in a pressure cooker, or boil for 40 minutes in a pan.

Heat the cream but don’t bring it to a boil.

Strain the vegetables, pour in a bowl, and mash with a potato masher or fork.

Add the cream and whisk vigorously.

Salt and pepper, mix and savour immediately.

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