Jerusalem Artichoke Puree

Directions

1. 1
   First, add half the lemon juice to a pan of cold water.
2. 2
   Peel the Jerusalem artichokes and, as you do so, place them in the pan of cold water with lemon juice to stop them discolouring.
3. 3
   Cut the peeled Jerusalem artichokes into small, even-sized chunks. Place the chunks in a large Pyrex bowl and toss with the remaining lemon juice.
4. 4
   Add in half the butter and the water. Cover with cling film.
5. 5
   Place the covered bowl in a microwave and cook on HIGH (900 watts) for 10 minutes, until the Jerusalem artichokes are tender. See how simple this recipe is!
6. 6
   Drain the Jerusalem artichokes in a sieve or colander, reserving the cooking liquid.
7. 7
   Place the Jerusalem artichoke and remaining butter in a food processor. Crumble in the Knorr Reduced Salt Vegetable Stock Cube to season the Jerusalem artichokes; it gives a very nice flavour.
8. 8
   Blend into a smooth puree, adding a little of the reserved cooking liquid or a little boiling water if needed. Transfer to a dish and serve. This tasty puree would be very good indeed with a rich hearty stew, such as my Beef and Guinness Stew.