This recipe is taken from my #EatInSeason series for November.
The rich, sweet and nutty joys of Jerusalem artichoke partner wonderfully with chestnut and celeriac for this puree – it’s a festive, wintery marriage. This puree also lends itself perfectly as a velvety base for meaty white fish like turbot, brill or cod, with steamed winter greens. I also enjoy this as a simple dip with crunchy English apple slices and bitter chicory leaves, somehow this strange mix of bitter-sweet works (oh! And it looks so pretty).
You’ll Need (Serves 6)
- 300g Jerusalem artichokes
- juice of half a lemon
- ½ a celeriac (about 300g), peeled and chopped diced
- 2 tbsp olive oil
- 180g cooked chestnuts
- 2 bay leaf
- 200ml water
- pinch of salt
Suggestions to dip:
- 1-2 apples, cut into thin slices
- 2 chicory, leaves separated
- Peel the artichokes, roughly chop and drop into a bowl of cold water with the lemon juice to stop them going brown.
- In a large (lidded) heavy bottomed pan heat the oil, drain and pat dry the artichokes and sauté for 5 minutes to soften, add the celeriac, chestnuts, 200ml of water and a pinch of salt. Cover and cook on a low heat for 15-20 minutes, until the vegetables are tender and the water has all but evaporated. Try not to take the lid of too many times, the vegetables need the steam to cook, add a splash more if you think it will dry up before they are tender.
- Blend until smooth and check for seasoning.
- If you are serving as a dip, drop the apple slices into a bowl of water with a squeeze of lemon to stop them discolouring. Arrange in a shallow dish with the chicory leaves and apple slices around it like petals.
- Or, if serving with fish, smear on to the plate and build the dish with steamed winter greens.