Warm jerusalem artichoke and potato puree with hazelnut dukkah

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


2 large pitta breads

olive oil, for brushing and drizzling

1 desiree or other all-purpose potato (about 200 g/7 oz), peeled and chopped

150 g (5½ oz) jerusalem artichokes, peeled and chopped

1 garlic clove, crushed

35 g (1¼ oz/¼ cup) finely grated gruyère cheese

80 ml (2½ fl oz/⅓ cup) milk

Hazelnut dukkah

2 tablespoons chopped roasted hazelnuts

1 teaspoon cumin seeds

2 tablespoons chopped flat-leaf (Italian) parsley


1. Preheat the oven to 180°C (350°F/Gas 4). Brush the pitta breads with olive oil and tear into bite-sized pieces. Place on a baking tray in a single layer and bake for 8–10 minutes, or until golden and crisp.

2. Meanwhile, bring a small saucepan of salted water to the boil. Add the potato and artichoke and cook for 10 minutes, or until very tender. Drain well, then purée the mixture by pushing it through a potato ricer or sieve (don't use a food processor or the mixture will become gluey). Allow to cool slightly, then stir in the garlic, gruyère and milk. Season to taste with sea salt and freshly ground black pepper. Keep warm.

3. To make the hazelnut dukkah, place the hazelnuts in a food processor and blend until finely chopped; tip into a small serving bowl. Heat a small non-stick frying pan over low heat, then add the cumin seeds and dry-roast for 1 minute, or until aromatic, shaking the pan often so they don't burn. Lightly crush the cumin seeds in a mortar using a pestle, then add to the hazelnuts. Stir in the parsley and season to taste with sea salt and freshly ground black pepper.

4. Transfer the warm artichoke and potato purée to a serving bowl. Drizzle with olive oil and sprinkle with freshly ground black pepper. Serve with the pitta crisps and hazelnut dukkah.