Jerusalem artichoke sauce

Ingredients

• 500 gramsJerusalem artichokes
• 250 ml (250 ml hot water + 1 tsp vegetable broth powder)vegetable broth
• 100 mlplant-based cream of your choice
• 1onion
• 1 clovegarlic
• To tastefreshly ground black pepper
• Optional, as neededmore vegetable broth or plant-based cream, to thin the sauce

Instructions

1. 1

   Wash and cut

   Wash the Jerusalem artichokes and cut them into pieces.

2. 2

   Cook the artichokes

   Cook the Jerusalem artichokes.

3. 3

   Prepare aromatics

   Cut the onion and garlic into pieces.

4. 4

   Blend the ingredients

   Put all the ingredients except the pepper in a bowl and mix them. You can also do this in a blender.

5. 5

   Season with pepper

   Season to taste with freshly ground black pepper.

What is Jerusalem artichoke sauce?

Jerusalem artichokes, also called sunchokes, are knobbly root vegetables with a gently sweet, earthy flavour. They are used in European cooking in soups, purées and sauces, though the recipe here does not specify a particular regional origin.

This version combines them with onion, garlic, vegetable broth and plant-based cream. Blending the cooked vegetables with the liquid gives the sauce its smooth, spoonable texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 4g protein, 23g carbs, 6g fat.

Jerusalem artichokes provide most of the carbohydrates and fibre, while the plant-based cream contributes much of the fat; the broth, onion and garlic add flavour, with only modest protein overall. Plant-based creams vary, so serve the sauce with a protein-rich food and vegetables or grains to round out the plate.

Choose your ingredients

Jerusalem artichokes: Choose firm roots and wash them well, especially around their uneven surfaces. Cut them into similarly sized pieces so they cook at a similar rate.

Plant-based cream: The recipe leaves the type of cream up to you, so use one whose flavour suits the dish you plan to serve. The choice will also affect the sauce's richness and thickness.

Vegetable broth: The broth provides the main savoury seasoning. If using broth powder, dissolve it in the specified 250 ml of hot water.

Cook before blending

The Jerusalem artichokes are cooked before the sauce is mixed, but the method does not give a cooking time or specify how to cook them. Follow the cooking method you prefer and make sure the pieces are tender enough to blend smoothly.

Cut the onion and garlic into pieces as directed. The recipe does not specify that they should be cooked separately.

Get the texture right

Blending: Mix the cooked artichokes with the broth, cream, onion and garlic, either in a bowl or with a blender as the recipe suggests. A blender is a practical choice if you want a particularly smooth result.

Thinning: If the finished sauce is too thick, add a little more vegetable broth or plant-based cream. Add it gradually and mix again until the consistency suits your dish.

Taste and season

The black pepper is added at the end, so you can adjust it after mixing. Taste the sauce before adding more, especially if your broth powder is already salty.

For a balanced result, check the texture as well as the seasoning: the sauce should be easy to spoon or pour, but not so thin that it loses its creamy feel.

Serving ideas

Serve the sauce alongside roasted or steamed vegetables, or spoon it over grains, potatoes or pasta. Its earthy flavour also pairs well with simply prepared main dishes.

For a complete plate, add a source of protein such as beans, lentils or tofu. Keep the sauce as a smaller accompaniment if the rest of the meal already includes a rich dressing or sauce.

Recipe notes & tips

• Scrub the Jerusalem artichokes carefully to remove soil from their creases.
• Cut the roots into pieces of similar size for more even cooking.
• Dissolve the broth powder fully in the hot water before using it.
• Blend in stages if your blender has limited capacity.
• Add extra broth or plant-based cream a little at a time to control the thickness.

Variations

• Herb finish: Stir in chopped parsley or chives just before serving.
• Extra pepper: Add more freshly ground black pepper for a bolder finish.
• Richer sauce: Use a fuller-bodied plant-based cream for a more indulgent texture.
• More garlic: Add another clove if you want the garlic flavour to stand out.
• Thinner consistency: Add vegetable broth gradually until the sauce reaches your preferred texture.

Common mistakes to avoid

• Uneven pieces: Cut the Jerusalem artichokes to a similar size so they cook more evenly.
• Undercooked roots: Make sure the pieces are tender before blending for a smoother sauce.
• Too much liquid at once: Add extra broth or cream gradually to avoid making the sauce too thin.
• Over-seasoning early: Taste before adding more pepper, since the broth may already be well seasoned.
• Lumpy texture: Blend thoroughly, or continue mixing until the pieces are broken down.

How to store

Refrigerate leftover sauce in a covered container and use within 3 days. Reheat gently in a saucepan, stirring often; add a splash of broth or plant-based cream if it has thickened.

Frequently asked questions