Mashed Jerusalem Artichokes

Preparation info

  • 5–6

    • Difficulty


    • Ready in

      35 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. Jerusalem artichokes
  • lemon juice or white vinegar
  • 1 oz. butter


Prepare and cook as in Boiled Jerusalem Artichokes (opposite). Drain well and shake the pan over a low heat to dry the artichokes slightly. Mash with a fork or potato-masher or rub through a nylon sieve. Heat the butter or margarine in the pan and beat in the purée. Stir over heat until thoroughly hot. Season well. Serve in a hot vegetable dish and sprinkle with chopped parsley.