A great purée should be more than just mashed vegetables—it should be silky, luxurious, and melt-in-your-mouth smooth. And ...

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 ...