L'atelier des Chefs cooking classes - Jerusalem Artichoke Vélouté With Pan-fried Prawns

Jerusalem artichoke vélouté with pan-fried prawns

A smooth and creamy Jerusalem artichoke vélouté served with pan-fried prawns.

Recipe rating: (13 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

  • Jerusalem artichoke(s) 600 g
  • Frozen king prawn(s) 24 whole
  • Double cream 25 ml
  • Shallot(s) 2 whole
  • Freshly ground black pepper 6 Turn
  • Fleur de sel 6 pinch(es)
  • Unsalted butter 15 g
  • Olive oil 50 ml

Chef's tip

"To stop the Jerusalem artichokes from discolouring once peeled, place them in a bowl of water with half a lemon."


Peel and finely dice the shallots. Peel the Jerusalem artichokes and cut into cubes.

Heat a large saucepan and then sweat the shallots with the butter. Add the artichoke, cover and cook for 10 minutes. Add water to half the height of the artichoke, bring to the boil and simmer for 20 minutes. Remove from the heat and blend until smooth. Add the cream and check the seasoning.

Peel the prawns and use the tip of a sharp knife to remove the black spine.
Heat a frying pan to hot, add a drizzle of olive oil and cook the prawns for 1 minute then turn over and remove from the heat. Leave the prawns in the pan for 2 more minutes to finish cooking.

Pour the artichoke veloute into soup bowls. Place the prawns on top and finish with a little freshly ground pepper and a pinch of fleur de sel.

Comment on this recipe

If you have a question about the recipe, or any other comment, please submit it using the form below. Our chefs will answer queries where possible.

Please log in to post comments