Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3½ pounds | Jerusalem artichokes |
| 1 pounds | Boiling potatoes |
| 1 tablespoon | Salt |
| 3 cups | Milk |
| 3 tablespoons | Unsalted butter; softened |
| \N \N | Salt; to taste |
| \N \N | 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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