Jerusalem Artichoke Purée

Ingredients

• 1 ½ pounds Jerusalem artichokes, peeled, cut into 1/2-inch chunks
• ½ pound white potatoes, peeled, cut into 1/2-inch chunks
• Sea salt
• ½ cup milk
• 3 tablespoons butter

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    258 calories; 9 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 4 grams dietary fiber; 18 grams sugars; 5 grams protein; 25 milligrams cholesterol; 519 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

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.
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.

20 minutes