Ingredients
- 3 cups peeled and diced Jerusalem artichokes
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
Directions
Place the Jerusalem artichokes in a 2-quart saucepan, and cover with water. Set over high heat and bring to a boil. Once the water comes to a boil simmer for 15 minutes, or until easily pierced with a knife. Remove from the heat, drain, and place the Jerusalem artichokes in a food processor with the heavy cream, butter, salt and white pepper. Process for 10 to 15 seconds, or until a smooth puree is formed. Remove from the bowl of the food processor, and place in a heat resistant bowl set over a water bath to keep warm for serving.
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By jurzeegirl2004_...
New Port Richey, FL
on June 11, 2006
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according to everyone at the wedding it was the best!
By kristen9_1477610
Fort Lauderdale, FL
on June 10, 2006
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i looked everywhere during the jerusalem artichoke season but i couldn't find them at any store (i live in gainesville, florida.....so i decided to order them online and i got these dinky little balls with lumps protruding from every direction. i tried to make them but it turned into a disaster! i wish i could find them in a normal "potato" size so i could try to make them again! i am a mashed potato lover! : any help???
By lynn1219
Colorado Spring...
on March 27, 2005
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I made these for Easter, along with Prime Rib and other side dishes. I could have left all of it and made of meal of these. Super easy and absolutely delicious!
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