Jerusalem Artichoke Purée with Shaved Perigord Black Truffles

Pair with Peay Vineyards Marsanne/Roussanne


1 lb. Jerusalem Artichokes
1 cups Heavy Cream
1/2 tsp Kosher Salt
1 oz Black Truffle (prefer fresh, bottled or oil okay)

To cook

Peel artichokes and cut into uniform cubes. Place artichokes in small pot with cream and salt. Make sure cream covers artichokes and add more if necessary. Boil and simmer until tender. Remove and purée in blender. Strain through fine mesh strainer (optional). Adjust seasoning. Grate truffle over plated purée or add oil before plating (be careful not to add too much oil.)

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