Jerusalem Artichoke Puree

Name: Jerusalem Artichoke Puree
Ingredients: ⅛ teaspoon cayenne pepper; grated zest of 1 lemon; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 2 ounces hazelnuts (½ cup), toasted and chopped; ½ cup Chopped onion; 2 tablespoons heavy or whipping cream; 2 tablespoons heavy or whipping cream; 1 pound Jerusalem artichokes, peeled and sliced ¼ inch thick; 4 tablespoons (½ stick) unsalted butter; 1 potato (8 ounces), peeled and sliced ¼ inch thick

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Combine the sweet, subtle taste of Jerusalem artichokes (not quite that of a potato nor of an artichoke—just mild and pleasing) with potatoes. The hazelnuts accent their nuttiness. This purée is just right with herb-roasted beef. Lemon and cayenne give it bite.

Ingredients

1 pound Jerusalem artichokes, peeled and sliced ¼ inch thick
1 potato (

Side dish
Vegetarian
Gluten-free

Method

Bring a large pot of water to a boil. Add the Jerusalem artichokes and potato, and cook until tender, about 20 minutes. Drain, and set aside.
Preheat the oven to 350°F.
Melt 2