Jerusalem Artichoke Purée
Updated Aug. 12, 2024
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
- 1½pounds Jerusalem artichokes, peeled, cut into ½-inch chunks
- ½pound white potatoes, peeled, cut into ½-inch chunks
- Sea salt
- ½cup milk
- 3tablespoons butter
Nutritional analysis per serving (4 servings)
258 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 4 grams dietary fiber; 19 grams sugars; 5 grams protein; 623 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the artichokes and potatoes in a medium saucepan and cover with cold water by 1 inch. Season with salt and bring to a boil. Lower the heat and simmer until the artichokes and potatoes are tender, about 15 minutes. Drain.
- Step 2
Pass the artichokes and potatoes through a ricer or fine sieve back into the saucepan. Stir in the milk. Season to taste with salt and place over low heat. Melt the butter in a small pan over medium heat. Cook, occasionally swirling the pan, until the butter is brown and has a nutty aroma. Stir into the artichokes.
Private Notes
Comments
Amazingly good, and perfect for fish and light meat dishes. Unlike so many options with way too many ingredients that cover the delicate taste of the chokes, this is perfectly balanced for our taste.