Jerusalem artichoke puree with fried spring onion, pine nuts and hazelnuts

Recipe by Damaris Beems
0.0 from 0 votes
Course: Side dishCuisine: Medittarenean




Cooking time


Total time



Jerusalem artichoke, it’s not an everyday vegetable. But it’s worth playing with in the kitchen. Its nutty taste, delicious structure and ability to easily adapt to its environment make it a fantastic vegetable. The vegetable garden we work with had a good harvest this year and we took advantage of it. Served here with delicious spring onion with star anise. And some crunchy hazelnuts and pine nuts fried in pul biber. Talk about layers of flavor.


  • 10 Jerusalem artichokes / topinambour

  • 200 ml Delicious olive oil

  • 100 gram pine nuts

  • 100 gram hazelnuts

  • 2 bunch spring onion

  • 3 Steranijzen

  • 1 table spoon Pul Biber / dried chili flakes

  • sunflower oil

  • olive oil

  • salt and pepper

Cooking time

  • Peel the earths and cut them into cubes. Put them in cold water on the stove and cook them for about 20 minutes. Then mash them with the 200 ml of delicious olive oil and salt and plenty of black pepper.
  • In the meantime, cut the spring onion into rings and fry them in the sunflower oil together with the star onions. Let them cool.
  • Fry the pine nuts and hazelnuts in the olive oil with the pul biber.
  • Serve the Jerusalem artichoke puree in a nice bowl topped with the spicy fried pine nuts and hazelnuts and on top of that the spring onion.

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