Mashed Jerusalem Artichokes

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Jerusalem artichokes
1 lb	454g / 16oz	Boiling potatoes
1 tablespoon	15ml	Salt
3 cups	711ml	Milk
3 tablespoons	45ml	Unsalted 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.

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

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