350g jerusalem artichokes
3 tbsp extra virgin olive oil
3 tbsp lemon juice
400g can butter beans
½ garlic clove, crushed
4 vine tomatoes, chopped
handful basil, shredded
1 tbsp capers, drained and rinsed
1. Peel and chop the jerusalem artichokes and put in a saucepan. Cover with water and bring to the boil. Simmer for about 15 minutes, until tender, then drain and cool. Transfer to the small bowl of a food processor with 2 tbsp oil and 2 tbsp lemon juice. Blend until smooth; season.
2 Put the purée back in the pan and reheat gently. Drain the butter beans and toss with the garlic, tomatoes, basil, capers and remaining 1 tbsp oil. Season and add the remaining 1 tbsp lemon juice. Spoon the purée onto plates and top with the butter bean salad. Serve with flatbreads, if liked
This recipe first appeared in the Harvest section of Waitrose Food, November 2017 issue. Download the Waitrose Food app for the full issue.
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