Jerusalem artichoke purée with tempeh and miso chard

Jerusalem artichoke, sometimes called sunchoke, is often considered an unusual vegetable. It certainly wasn’t one I’d come across until I signed up to an organic vegetable bag scheme.

Now I get them fairly often. And I have to be honest, it’s taken me a while to learn to love them. 

Why? Because they’re always covered in mud, they’re tricky to peel and they have a bad reputation for causing flatulence!

But I’m fairly dedicated to my organic vegetable bag and so I’ve made myself love them. Jerusalem artichokes make delicious mash and excellent soup. They combine well with potatoes or other root vegetables.

And now I bring to you Jerusalem artichoke purée. It’s so creamy and makes a delicious side to anything you’d eat mashed potato with.

I’ve suggested a miso chard and roasted tempeh combination but you can always just follow the purée part of this recipe if you prefer.

How difficult is Jerusalem artichoke purée to make?

It isn’t difficult but as I’ve mentioned above peeling the artichokes can be tricky as they can be very bumpy. If yours are organic then you may prefer to scrub them with a vegetable brush instead.

Once your artichokes are boiled you will need a blender to make your purée nice and smooth.

What should you serve with this recipe?

I’ve served mine with chard and tempeh. However, Jerusalem artichoke purée is lovely alongside many dishes such as:

• a vegan pie
• veggie sausages
• other vegetables, or
• simply stir fried greens.

Do I need to peel Jerusalem artichokes?

You can scrub your Jerusalem artichokes with a vegetable brush if you prefer. For a really smooth purée however you will need to peel them.

What ingredients do you need to make the purée?

To make the purée you will need:

• 800g Jerusalem artichokes 
• 50ml oat milk (or other dairy free milk)
• Pinch asafoetida, optional 
• Pinch salt and pepper 

I have added asafoetida to this recipe as it can help with the flatulence may people suffer when eating Jerusalem artichokes. It’s entirely optional however so do leave it out if you don’t have any.

If you would like to make the tempeh and chard as well you’ll need:

• 200g block tempeh, cubed
• 1 tbsp sunflower oil
• a tbsp soy sauce
• 1 tbsp minced garlic and ginger (you can use purée from a jar if you like)
• 200g chard, shredded
• 1 tbsp sesame oil (or sunflower oil)
• 1 tbsp miso paste

How to make Jerusalem artichoke puree with chard and tempeh

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Jerusalem artichoke puree with chard and tempeh

Jerusalem artichoke purée served with roasted tempeh and sautéed miso chard is a delicious vegan meal that’s a great way to use up seasonal veg.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Optional marinating time 1 hour hr

Total Time 2 hours hrs

Course Main

Cuisine British

Servings 2 people

Calories 666 kcal

Ingredients

 

MetricUS customary

 

1x2x3x

For the tempeh

• 200 g block tempeh cubed
• 1 tablespoon sunflower oil
• 1 tablespoon soy sauce
• 1 tablespoon minced garlic and ginger you can use purée from a jar if you like

For the Jerusalem artichoke purée

• 800 g Jerusalem artichokes
• 50 ml dairy free milk
• Pinch asafoetida optional
• Pinch salt and pepper

For the chard

• 200 g chard shredded
• 1 tablespoon sesame oil or sunflower oil
• 1 tablespoon miso paste

Instructions

 

For the tempeh

• Preheat the oven to 180°C (fan)/200°C/gas mark 6.
• Place your cubed 200g tempeh into a small roasting tin with 1 tablespoon sunflower oil, 1 tablespoon soy sauce and 1 tablespoon minced garlic and ginger. Mix well.
• If you have time you can marinate in the fridge for an hour but this isn’t essential.
• Roast for 30 minutes in your preheated oven, turning halfway.

For the Jerusalem artichoke purée

• Give your Jerusalem artichokes a good wash. Either peel or scrub them well with a vegetable scrubbing brush.*
• Cut into evenly sized pieces and place in a large pan of water. Bring to the boil and cook until soft (15-20 minutes depending on the size of your pieces).
• Drain and allow to cool slightly.
• Transfer to a blender with 50ml milk (I use oat milk), a pinch of asafoetida (if using) and a pinch of salt and pepper.
• Pulse until you have a smooth purée.

For the chard

• Heat 1 tablespoon sesame oil in a frying pan or wok. Reduce the heat and add 1 tablespoon miso paste.
• Stir for a few seconds then add 200g shredded chard and stir fry for a few minutes until wilted. Make sure the miso paste has broken down and is well mixed in.

To serve

• Serve the Jerusalem artichoke puree onto two dinner plates. Top with the chard and finally the roasted tempeh.

Notes

1. Jerusalem artichokes can be fiddly to peel so I recommend scrubbing where possible. If you buy organic (or grown your own) then you won’t need to worry too much about the mud.
2. Nutritional information is approximate and is intended as a guide.

Nutrition

Calories: 666kcalCarbohydrates: 87gProtein: 31gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gSodium: 1073mgPotassium: 2579mgFiber: 9gSugar: 41gVitamin A: 6302IUVitamin C: 48mgCalcium: 260mgIron: 19mg

Keyword jerusalem artichoke puree

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