Jerusalem artichoke puree - Enfield Veg Co
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
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