And when it comes to achieving that texture, Jerusalem artichokes (also known as sunchokes) are one of the most underrated ingredients you can work with. Naturally earthy and slightly sweet ...

First make the artichoke purée. Cook the artichokes and potatoes separately in boiling salted water until tender and completely cooked through. Peel the potatoes immediately and place them with ...

Cook in the oven at 180ºC for 6 minutes. 2. To make the Jerusalem artichoke puree, peel the Jerusalem artichokes and roughly chop. Add to a pan with the butter and gently sweat. Add the cream and ...

When shopping for this sunchokes recipe, you may find them under the name Jerusalem artichokes. Balsamic vinegar smacks some sass into them. If you haven’t made The Greenest Tahini Sauce yet ...

For the Jerusalem artichoke skins, place the salt on a baking ... Cook until soft for 15 minutes. Once cooked, puree using a blender and set aside. Take 500g of the pear puree and place on the ...