Mashed Jerusalem Artichokes Recipe - Cooking Index
Mashed Jerusalem Artichokes Recipe - Cooking Index
| 3 1/2 lbs | Jerusalem artichokes | |
| 1 lb | Boiling potatoes | |
| 1 tablespoon | Salt | |
| 3 cups | Milk | |
| 3 tablespoons | Unsalted butter - softened | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Peel Jerusalem artichokes and cut into 2-inch pieces. Peel potatoes and cut into 3/4-inch pieces. In a 5-quart kettle combine artichokes, potatoes, salt, and milk with enough water to cover vegetables by 2-inches and simmer until vegetables are tender, about 25 minutes. Drain vegetables in a colander and return to kettle. With a potato masher mash vegetables with butter and salt and pepper to taste until smooth. Vegetables may be made 3 days ahead and chilled, covered. Bring vegetables to room temperature before reheating, covered.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9101 broadcast 04-06-1998) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
10 (1 votes)
Submit your rating:
Click a star to rate this recipe.