Jerusalem Artichoke, Chestnut & Celeriac Puree
Jerusalem Artichoke, Chestnut & Celeriac Puree

Jerusalem Artichoke, Chestnut
& Celeriac Puree

VEGAN, GLUTEN-FREE, DAIRY-FREE

The rich, sweet and nutty joys of Jerusalem artichoke partner wonderfully with chestnut and celeriac for this puree – it’s an exquisitely festive marriage. This puree lends itself perfectly as a velvety base for meaty white fish like turbot, brill or cod, perhaps alongside some steamed winter greens. I also enjoy this as a simple dip with crunchy apple slices and bitter chicory leaves, somehow this strange mix of bitter-sweet really works.

serves 6

INGREDIENTS

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

Suggestions to serve:

This works brilliantly with any white meaty fish, such as turbot (as shown here).


STEP-BY-STEP

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.

 


INGREDIENTS

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

Suggestions to serve:

This works brilliantly with any white meaty fish, such as turbot (as shown here).


STEP-BY-STEP

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.

 


works well with any white fish