Featured image for Article: Jerusalem Artichoke Purée with Shaved Perigord Black Truffles

Recipe:

Jerusalem Artichoke Purée with Shaved Perigord Black Truffles

Pair with Peay Vineyards Marsanne/Roussanne

Artichokes

1 lb. Jerusalem Artichokes
1 cups Heavy Cream
1/2 tsp Kosher Salt
1 oz Black Truffle (prefer fresh, bottled or oil okay)

To cook

Peel artichokes and cut into uniform cubes. Place artichokes in small pot with cream and salt. Make sure cream covers artichokes and add more if necessary. Boil and simmer until tender. Remove and purée in blender. Strain through fine mesh strainer (optional). Adjust seasoning. Grate truffle over plated purée or add oil before plating (be careful not to add too much oil.)

Want Some Wine?

Our wines are made from grapes grown on our 53-acre hilltop vineyard located above a river in the far northwestern corner of the West Sonoma Coast, 4 miles from the Pacific Ocean. We grow Pinot Noir, Syrah, Chardonnay, Viognier, Roussanne and Marsanne. You can browse our current offerings in our online Wine Shop.

Shop

Want Some Wine?

Our wines are made from grapes grown on our 53-acre hilltop vineyard located above a river in the far northwestern corner of the West Sonoma Coast, 4 miles from the Pacific Ocean. We grow Pinot Noir, Syrah, Chardonnay, Viognier, Roussanne and Marsanne. You can browse our current offerings in our online Wine Shop.

Shop