Jerusalem artichoke sauce

Updatet on:

There was not much to see in my fridge except Jerusalem artichoke. It’s time to go to the store. But those Jerusalem artichokes I’m going to process now into a tasty and fast sauce.

I like this under pasta and then add some extra vegetables. For example, broccoli, or as in the photo here: stewed zucchini and raw celery pieces.

Are you a carbohydrate hater and this is too much for you, then you can also do the sauce under zucchini pasta, serve with vegetables or wherever you like to have a sauce with.

Jerusalem artichoke sauce

Jerusalem artichoke sauce


  • 500 grams jerusalem artichoke
  • 250 ml vegetable broth (250 ml hot water + 1 tsp vegetable broth powder)
  • 100 ml plantbased creme of your choice
  • 1 onion
  • 1 clove of garlic
  • Black pepper Freshly ground (to taste)
  • more vegetable broth or vegetable cream Optional: if you want to have the sauce thinner.


  1. Wash the Jerusalem artichokes and cut them into pieces.
  2. Cook the Jerusalem artichoke.
  3. Cut the onion and garlic into pieces.
  4. Put all ingredients (except the pepper) in a bowl and mix. This can also be done in a blender.
  5. Season to taste with pepper.
Jerusalem artichoke sauce

What can you do if you want a smoother sauce:

  • Add extra liquid (vegetable broth or plant-based cream)
  • Use a blender.
  • Peel the Jerusalem artichoke.

Are you going to try it?

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