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Mashed Jerusalem Artichokes

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Ingredients
  Jerusalem artichokes 2 Pound
  Lemon juice/White vinegar 3 Tablespoon
  Butter/Margarine 1 Ounce
  Milk 2 Tablespoon
  Chopped parsley 2 Teaspoon
Directions

Prepare and cook as in Boiled Jerusalem Artichokes.
Drain well and shake the pan over a low heat to dry the artichokes slightly.
Mash with a fork or potato-masher or rub through a nylon sieve.
Heat the butter or margarine in the pan and beat in the puree.
Stir over heat until thoroughly hot.
Season well.
Serve in a hot vegetable dish and sprinkle with chopped parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Mashing
Ingredient: 
Artichoke

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