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Recipe: Mashed Sunchokes (Jerusalem Artichokes)
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Ingredients
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| Ingredient |
Qty. |
Unit |
| peeled and diced sunchokes |
1 1/2 |
c |
| heavy cream |
1/4 |
c |
| unsalted butter |
5 |
TBSP |
| usalted butter |
1 |
tsp |
| salt |
1/2 |
tsp |
| ground white pepper |
1/4 |
tsp |
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Instructions
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1) Place sunchokes (also called jerusalem artichokes)in a saucpan and cover with water. Set over high heat and bring to a boil.
2) Once water comes to a boil, cook the sunchokes for 15 minutes, or until easily pierced with a knife.
3) Remove from heat, drain and place the sunchokes in a food processor with the heavy cream, butter, salt and white pepper. Process the sunchokes for 10 to 15 seconds, or until a smooth puree is formed.
4) Serve immediately or place in a heat resistant bowl set over a water bath to keep warm.
5) Story: this is a lower-carb version of mashed potatoes--very delicious even if the peeling is a little labor intensive. Good mixed with a few potatoes, too.
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Recipe submitted by Annie
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