• Ruby Deubry

RECIPE: Yam & Artichoke Purée



INGREDIENTS

4 fresh artichokes, peeled, halved and rubbed with lemon (to prevent browning)

½ cup of yams (the white-fleshed variety), peeled and cut small

2 garlic cloves

1 shallot, chopped

¼ cup water

¼ cup butter

1 tbsp fresh lemon juice

Salt

White pepper



Yam & Artichoke Purée

PREPARATION

  1. Place all the ingredients, except the salt and pepper, in a saucepan. Bring the ingredients to a boil then simmer on low until the artichokes and yams are tender.

  2. Transfer the solids to a food process and reserve the liquid. Process with enough of the liquid to make a smooth puree.

  3. Season to taste with salt and white pepper.

© 2018 Ruby Deubry