INGREDIENTS

INSTRUCTIONS

"Maniere serve a steamed sirloin steak with a mousse made from pureed
steamed sunchokes, low in fat because it's enriched with low-fat cheese
instead of cream. Steamed sunchokes make a magnificent buttery,
ivory-colored puree, silky smooth, nutty, and pleasantly sweet, like a
delicious winter squash. This low-fat recipe is superb, but if you like,
you can replace the cheese with a quarter cup of creme fraiche (or the same
amount of heavy cream mixed with half a teaspoon of fresh lemon juice) and
two to three tablespoons of butter. Serve this mousse with fish and poultry
dishes as well. Maniere made the mousse up to an hour before the steak and
then reheated it, in its serving bowl, in a second steaming compartment,
while the steak steamed. If you don't have a steamer with two compartments,
reheat the mousse in another steamer or in a saucepan over low heat."
Put the sunchokes on the steamer rack, place over simmering water, cover,
and steam until tender, about 25 minutes. Remove from the steamer, let cool
slightly, and then peel with a pairing knife. Put the sunchokes into the
bowl of a food processor, add the fromage blanc or cottage cheese, salt,
and pepper and puree until smooth. Transfer to a bowl to keep warm in the
steamer, or transfer to a saucepan and set aside.
Source: "Cuisine a la Vapeur: The Art of Cooking with Steam" by Jacques
Maniere; translated by Stephanie Lyness
Posted to MM-Recipes Digest V4 #054 by Linda Place
<placel@worldnet.att.net> on Feb 22, 1997.

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