Return to Content

Jerusalem Artichoke Puree

Jerusalem Artichoke Puree
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Serves 4

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

Ingredients:

  • 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

Instructions:

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

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2