Mashed jerusalem artichokes

Yield: 6 servings

Measure Ingredient
3½ pounds Jerusalem artichokes
1 pounds 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 ¾-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.

Recipe 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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-08-1998

Recipe by: Sara Moulton

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