Jerusalem artichoke mash

Jerusalem artichokes are quite creamy when cooked, so they lend themselves to a mash or a puree really well.

Ingredients (serves 2)

• 500g Jerusalem artichokes (or 250g Jerusalem artichokes and 250g potatoes)
• olive oil/butter
• a pinch of salt
• cream

Method

Peel artichokes and cut them in same size pieces. It they are in different sizes, they won’t cook evenly. As you peel and chop them, add them to water with a bit of lemon juice or vinegar to prevent discolouring.

Add artichokes to a pot of cold water and bring it to the boil. Simmer for around 15-20 minutes, or until soft.

For a nice consistency I recommend using a blender. Blend it till smooth, then add a bit of oil or butter and season. Blend again.

For extra flavour and creaminess add some cream.