Mashed Jerusalem Artichokes

1. 1

   Place the Jerusalem artichokes in a 2-quart saucepan, and cover with water.

2. 2

   Set over high heat and bring to a boil.

3. 3

   Once the water comes to a boil simmer for 15 minutes, or until easily pierced with a knife.

4. 4

   Remove from the heat, drain, and place the Jerusalem artichokes in a food processor with the heavy cream, butter, salt and white pepper.

5. 5

   Process for 10 to 15 seconds, or until a smooth puree is formed.

6. 6

   Remove from the bowl of the food processor, and place in a heat resistant bowl set over a water bath to keep warm for serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.