This works wonderfully as a side for meat dishes, as a risotto base, or as a dip with some nice crusty bread.
Ingredients:
- Juice of ½ lemon
- 500g Jerusalem artichokes, scrubbed well and roughly chopped
- 140ml double cream (or try using less cream and some milk instead)
- Olive oil
- Walnut oil or truffle oil, to serve (optional)
- Salt and pepper
Method:
- In a pan of boiling water add the lemon juice and artichokes and cook until just tender. Drain. Put in a blender or food processor with the cream and season. Blitz until smooth. Add a little olive oil to taste.
- Add a little water or milk if the consistency is too thick. Serve drizzled with a little olive oil or some walnut or truffle oil.
