Jerusalem artichoke puree with cavolo nero fried in lemon butter

Recipe by Damaris Beems
0.0 from 0 votes
Course: Starter, ApetizerCuisine: Middle East, Arabic




Cooking time


Total time



This is a divinely delicious snack to start your dinner with. Jerusalem artichoke puree, nice and nutty, a delicious independent tasting taste. And then the soft, fresh and creamy cavolo nero baked in lemon butter on top.


  • 500 gram jerusalem artichoke

  • 2 potatoes

  • 1 clove garlic

  • 500 gram Cavolo Nero or Palm Cabbage

  • 75 gram plant based butter

  • 1 Lemon

  • salt and pepper

  • 80 gram slivered almonds

  • 1 vegetable stock tablet

Cooking time

  • Peel the Jerusalem artichokes and potatoes, cut them into cubes and cook them in the vegetable stock together with the garlic.
  • Cut the vein out of the leaf of the cavolo nero and then cut the leaves into strips.
  • Melt the butter in the pan and fry the cavolo nero nice and slow, soft and beautifully green.
    Zest the zest of the lemon and add it to the pan. Squeeze the lemon juice.
  • When the Jerusalem artichokes are cooked after about 30 minutes, drain them and then mash them or grind them into a puree in the food processor. You can add some plant-based milk to make it a bit creamier. Season with salt and (black) pepper.
  • Add the lemon juice to the cavolo nero, turn up the heat and season with salt and pepper.
    Fry the flaked almonds in a dry frying pan until nicely browned.
  • Spoon the puree onto a nice bowl and spoon the palm cabbage on top. Then divide the flaked almonds over the dish.

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