Buckinghamshire Advertiser - - FOOD AND DRINK -

Place the Jerusalem ar­ti­chokes into a saucepan, with the garlic. Cover with wa­ter and bring to the boil. Re­duce the heat and sim­mer for 8-10 min­utes, or un­til ten­der, then drain. Leave to cool slightly.

Re­move the bay leaf, then place the Jerusalem ar­ti­chokes into a food pro­ces­sor with the but­ter, cream and le­mon juice and blend to make a smooth purée.

Place the purée back into a saucepan, sea­son to taste, with salt and lots of freshly ground black pep­per and heat gen­tly to warm through.


Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.