Jerusalem artichokes velouté

Sweeter and nuttier than potatoes, Jerusalem artichokes, also known as topinambours, come into season around mid-October to early November. They often find their way into many fish and chicken dishes, taking the form of either a roasted side or a smooth purée. A particularly delightful way to showcase topinambour is through a velouté. Pairing it with roasted pears not only accentuates its natural sweetness but also creates a deliciously comforting dish perfect for the autumn season.

Jerusalem artichokes velouté

Course: Starter, MainCuisine: French, Modern BritishDifficulty: Easy


Prep time


Cooking time



The gorgonzola dolce, mushroom and walnut bruschetta makes it a more complete meal.


  • Pears
  • 2 ripe pears, cored and cut in quarters

  • 1tbsp olive oil

  • Salt

  • Velouté
  • 230g Jerusalem Artichoke, scrubbed and diced into 2cm cubes

  • 1tbsp unsalted butter

  • 2 bay leaves

  • ½ tsp salt

  • 285ml semi-skimmed milk

  • 1.15l vegetable stock

  • Toasts
  • 2 pieces of bread

  • 100g portobello mushrooms

  • 2 sprigs of thyme

  • 5 halves of walnuts

  • 50g gorgonzola dolce

  • Plating
  • A few walnut pieces, roasted and chopped

  • Extra Virgin Olive Oil


  • Pears
  • Preheat the oven to 180C.
  • Arrange the pears in an oven dish.
  • Drizzle the olive oil, sprinkle with salt and toss the pears around to coat evenly.
  • Roast them for 20min until the pears are tender and caramelised.
  • Velouté
  • In a large saucepan, melt the butter on medium heat.
  • Add the Jerusalem artichokes, bay leaves and salt.
  • Cook them until the colour becomes a nice golden brown, about 15-20min.
  • Pour in the milk, vegetable stock and simmer for 5min until the vegetables are very soft.
  • Take off the heat and fish out the bay leaves.
  • Using the immersion blender, blend until silky smooth.
  • Toasts
  • Preheat the oven to 210C. Cut the mushrooms into 1cm slices.
  • Sautée them in a small pan over a high heat.
  • Add the thyme leaves, season with salt and pepper.
  • Arrange the mushrooms on the toasts, crumble gorgonzola and sprinkle with chopped walnuts.
  • Bake until the cheese melts a bit and the bread crisps up.
  • Plating
  • Serve 2-3 ladles of the soup in a bowl, arrange two halves of pears.
  • Drizzle with olive oil and sprinkle the walnuts. Serve with warm mushroom toasts.

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