Jerusalem Artichoke puree
By Clare Elleray, 16 December 2011 –
A delicious sounding idea from Paul Edwards, (Growing Well's Chair).
"My suggestion for the Jerusalem Artichokes is that if you cook them until just soft, then blitz them with a little creme fraiche, they make a wonderful puree with fish (with lemon!), scallops (if you're feeling posh) with smoked bacon, or risotto (to stir in). I love 'em"
Thanks for that Paul!