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Sunchoke purée with nutmeg

Sunchoke purée with nutmeg

Vegetarian

Creamy Jerusalem artichoke puree, cooked in water, mashed with margarine, soy milk, parsley, pepper, and a hint of nutmeg. Simple and comforting.

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Recipe from יוני2023, Rotemliss, ארז סגל, adapted by Recette de cuisine ·

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The Jerusalem artichoke is a type of sunflower root vegetable, rich in iron, but it has no connection to either the artichoke or the city of Jerusalem.

Ingredients and directions

  • Prep time15 min
  • Cook time30 min
  • Total45 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodCooked in water, then mashed.
  • Estimated cost$3.64 $1.82 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

2 people
  • $2.98
  • $0.28
  • $0.10
  • $0.13
  • $0.15

Prices from US supermarkets for 2 of 5 ingredients; Belgian prices for the rest.

Directions

  1. Peel the Jerusalem artichokes and cook them in water for about 30 minutes, or until they are tender.
  2. Drain them, transfer them to a salad bowl, and mash them with a fork or potato masher. ≈ 4 min
  3. Add the remaining ingredients and mix until a smooth puree is formed. ≈ 4 min
  4. Serve hot. ≈ 2 min

The bill

Sunchoke purée with nutmeg

  • 500 g of Jerusalem artichokes$2.98
  • 1 handful of chopped parsley$0.28
  • 2 tablespoons of butter-flavored margarine$0.10
  • 2 tablespoons of soy milk$0.13
  • A pinch of walnut and nutmeg$0.15

Total$3.64

that's $1.82 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of Jerusalem artichokes
  • 1 handful of chopped parsley
  • 2 tablespoons of butter-flavored margarine
  • 2 tablespoons of soy milk
  • Salt and black pepper, to taste
  • A pinch of walnut and nutmeg

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