Jerusalem artichoke purée with truffle-salted turnip crisps
This dish was served as the amuse bouche course for my February supper club and is a light but punchy start to a meal that wakes up your tastebuds. It showcases two, in my opinion, very underrated vegetables, Jerusalem artichokes and turnips. Jerusalem artichokes are on the laborious side to prepare but their depth of flavour is more than worth with and turnip crisps are the best kind of crisps out there! Double the portions in the below recipe if you want to serve this as a starter.
Serves 4
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400g Jerusalem artichokes, unpeeled
50ml extra virgin olive oil
1 tbsp lemon juice and 1 tsp lemon zest
3 (300g) turnips, trimmed and finely sliced
vegetable oil for deep fat frying
1 tbsp pink peppercorns, crushed
1 tsp white truffle salt or sea salt flakes
sea salt and black pepper
paper kitchen towel
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Place the Jerusalem artichokes in a large saucepan and cover with boiling water. Bring to the boil and simmer for 20 mins, until the Jerusalem artichokes are very soft. Drain and refresh in cold water until cool. Peel the Jerusalem artichokes with your fingers (the skin should peel away easily; if not use the end of a teaspoon to ease the skins away).
Place the Jerusalem artichokes in a food processor blend until smooth. Whilst the blender is on, add the olive oil and lemon juice and zest. Season with salt and pepper and chill until needed.
Place oil in a large saucepan to about 5cm deep. Heat for 2-3 mins, until very hot. With tongs or a slotted spoon, lower the turnip slices into the oil. Fry for 4-5 mins, until very crispy and hard. Remove with a slotted spoon and lay out on a large plate or oven tray lined with kitchen towel. Allow to cool and transfer to a bowl. Sprinkle over the truffle salt and and toss fully.
Divide the Jerusalem artichoke purée between four saucers, smoothing it in a circular motion, and top with a quarter of the turnip crisps each. Garnish with pink peppercorns and serve.
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