| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive05 |
6 |
servings |
INGREDIENTS
| 3 1/2 |
lb |
Jerusalem artichokes |
| 1 |
lb |
Boiling potatoes |
| 1 |
tb |
Salt |
| 3 |
c |
Milk |
| 3 |
tb |
Unsalted butter; softened |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Peel Jerusalem artichokes and cut into 2-inch pieces. Peel potatoes and cut
into 3/4-inch pieces. In a 5-quart kettle combine artichokes, potatoes,
salt, and milk with enough water to cover vegetables by 2-inches and simmer
until vegetables are tender, about 25 minutes. Drain vegetables in a
colander and return to kettle. With a potato masher mash vegetables with
butter and salt and pepper to taste until smooth. Vegetables may be made 3
days ahead and chilled, covered. Bring vegetables to room temperature
before reheating, covered. This recipe yields 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9101 broadcast 04-06-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-08-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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