Seared salmon tops a creamy roasted jerusalem artichoke puree dressed with cubes of sweet potato. Well-balanced and filling, the artichoke purée is savory with thyme leaves and high quality butter with pops of natural sweetness from the roasted sweet potatoes. An easy weeknight dinner that looks much fancier than it is!
Ingredients1 lb Local Roots jerusalem artichokes
This recipe was created by Local Roots contributor Irena Huang / @irena__huang
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