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Mashed Jerusalem Artichokes (sunchoke)

3 cups of diced sunchoke

1/2 cup of heavy cream

2 tblspn of butter

1/2 tspn of salt

1/4 teaspoon ground pepper

 

Place sunchoke in a 2 qt. saucepan, and cover with water. Set over high heat and bring to a boil.  Simmer for 15 minutes or until easily pierced with a knife.  Remove from the heat, drain, and place them in a food processor with the cream, butter, salt and pepper.  Process until smooth and a puree is formed.  

2 Comments »
wall said,
9/27/2014 @ 3:39 am
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