Story: Challenge – Jerusalem Artichoke
Episode: Episode 5
Presenter: Trevor Cochrane & Alejandro Saravia
Air Date: 6th March 2022

Jerusalem Artichokes.

For the puree

Ingredients:

• 1 Kilogram of Jerusalem artichoke
• 100 grams of Butter unsalted

Method:

• Peal the artichokes and place them into a large saucepan. Cover with water and bring to the boil. Reduce to a simmer and cook until tender for 10 minutes.
• Drain and place in the food processor and puree roughly.
• Add Butter and continue pureeing until smooth. Adjusting seasoning as required and set aside until ready to serve.

For the chips

• 250 grams Jerusalem Artichokes

Method:

• Preheat the oven to 190 Degrees.
• Cut the Jerusalem artichoke into very thin slices
• Spread out your crisps on a parchment paper-lined baking tray.
• Sprinkle with sea salt.
• Bake for 15 – 20 minutes.