JERUSALEM ARTICHOKE PURéE

Jerusalem Artichoke Purée image

Provided by Amanda Hesser

Time 20m

Yield Serves 4

Number Of Ingredients 5

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Ingredients

1 1/2 pounds Jerusalem artichokes, peeled, cut into 1/2-inch chunks
1/2 pound white potatoes, peeled, cut into 1/2-inch chunks
Sea salt
1/2 cup milk
3 tablespoons butter

Steps:

Put the artichokes and potatoes in a medium saucepan and cover with cold water by 1 inch. Season with salt and bring to a boil. Lower the heat and simmer until the artichokes and potatoes are tender, about 15 minutes. Drain.
Pass the artichokes and potatoes through a ricer or fine sieve back into the saucepan. Stir in the milk. Season to taste with salt and place over low heat. Melt the butter in a small pan over medium heat. Cook, occasionally swirling the pan, until the butter is brown and has a nutty aroma. Stir into the artichokes.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 623 milligrams, Sugar 19 grams, TransFat 0 grams