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Mashed Jerusalem Artichokes

Type: Vegetables
Courses: Side dish
Serves: 6 people

Recipe Ingredients

3 1/2 lbs 1589g / 56ozJerusalem artichokes
1 lb 454g / 16ozBoiling potatoes
1 tablespoon 15mlSalt
3 cups 711mlMilk
3 tablespoons 45mlUnsalted butter - softened
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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.

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 -


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