Jerusalem Artichoke, Turnip and Potato Purée

Name: Jerusalem Artichoke, Turnip and Potato Purée
Ingredients: 3 oz/84 g butter, cut in pieces; 2 large egg yolks; 1 small turnip, peeled and cut in chunks; 8 potatoes, peeled and cut in half; Salt, freshly ground black pepper and grated nutmeg; Salt, freshly ground black pepper and grated nutmeg; 1½ lb/675 g Jerusalem artichokes, peeled, and cut up if they are large; Salt, freshly ground black pepper and grated nutmeg

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The sweetness of these combined root vegetables goes extremely well with lamb ragoût, or any lamb dish. The purée can be frozen.

Ingredients

1 small turnip, peeled and cut in chunks
8 potatoes, peeled and cut in half
1½ lb/675

Side dish
Gluten-free
Vegetarian

Method

Put all the peeled and cut-up vegetables together in a saucepan, cover them with cold water and bring the water to the boil. Add ½ tsp salt, and simmer till the vegetables are tender when a knife is stuck into them. Drain them really well, steam them off over heat, then mash well.

When you ha