Jerusalem Artichoke Puree

1. 1

   Put the artichokes and potatoes in a medium saucepan and cover with cold water by 1 inch.

2. 2

   Season with salt and bring to a boil.

3. 3

   Lower the heat and simmer until the artichokes and potatoes are tender, about 15 minutes.

4. 4

   Drain.

5. 5

   Pass the artichokes and potatoes through a ricer or fine sieve back into the saucepan.

6. 6

   Stir in the milk.

7. 7

   Season to taste with salt and place over low heat.

8. 8

   Melt the butter in a small pan over medium heat.

9. 9

   Cook, occasionally swirling the pan, until the butter is brown and has a nutty aroma.

10. 10

    Stir into the artichokes.

* Per serving · 4 servings · Values may vary.

No additional tips available.