Jerusalem Artichoke Puree

From Vegetable Cookbook

Vegetables Recipes | Soups, Stews, Chowders Recipes

Yield: Serves 4

Puréed Jerusalem artichokes make an excellent substitute for mashed potatoes. Serve them piping hot with roast or grilled meats.

• 1-1/2 pounds Jerusalem artichokes, unpeeled
• 2 tablespoons medium or whipping cream
• 4 tablespoons butter, cut into small pieces
• Salt and freshly ground black pepper
• Freshly grated nutmeg

1. Boil or steam the Jerusalem artichokes until tender when pierced. Drain in a colander and set aside.

2. When cool enough to handle, peel the Jerusalem artichokes and force them through a sieve or food mill allowing them to fall into a large saucepan. Beat in the cream and place over medium heat. Add the butter and stir continuously until it is melted. Season with salt and pepper, then transfer to a serving dish. Sprinkle with nutmeg and serve while hot.

Find Similar Recipes

• By Category
  • Vegetables Recipes
  • Soups, Stews, Chowders Recipes
• By Course
  • Other Recipes
  • Soup Recipes
• By Preparation Method
  • Steam Recipes
  • Boil Recipes