Roasted Jerusalem Artichoke Puree

Sarah MickeyAll Recipes, Produce Recipes, Root & Rhizome Recipes, Sunchoke Recipes Leave a Comment


Makes 6 Servings

As delicious as mashed potatoes are, it’s sometimes nice to use a different vegetable that fills a similar role on the plate while bringing a different flavor and texture. Sunchokes (aka Jerusalem artichokes) are a great way to add even more excitement to entrees involving exotic meats (like kangaroo meat). This puree is smooth, sweet, and creamy with occasional crunchy bits. It can also be made ahead of time and easily reheated on the stovetop when the other components of your meal are complete.

  • 1.5 lbs Jerusalem Artichokes
  • 3 tbsp butter
  • 3 tbsp heavy cream
  • Olive Oil
  • Sea salt to taste
  • Freshly ground Tellicherry pepper to taste



Preheat your oven to 400°F.

Wash the sunchokes and rub them liberally with oil, salt, and pepper.

Put the sunchokes in a single layer on a roasting pan and move to the oven to roast for about 35 minutes (until browned on the outside and fork tender).

Warm the butter and the cream in a small saucepan on the stove.

Mash the sunchokes using a food mill or hand held potato masher. If the skins are too thick and aren’t breaking down in the mash, take them out, finely chop them, and then mix them back into the puree.

Mix in the butter and cream. Taste for seasoning and stir in extra salt if necessary. Serve immediately or reheat as needed later.