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Jerusalem Artichoke Puree

Jerusalem Artichoke Puree
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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.
Updated Tuesday, March 22nd, 2011

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