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Jerusalem Artichoke Puree

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Preparation info
  • 6

    portions
    • Difficulty

      Medium

Appears in

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 (

Method

  1. 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.
  2. Preheat the oven to 350°F.
  3. Melt 2

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