Jerusalem Artichoke Purée
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Jerusalem artichokes
- butter for cooking
- 50 grammes butter
- potato purée
- a few spoonfuls boiling milk
Instructions
- Peel the Jerusalem artichokes, slice them thinly and cook them gently in butter.
- Pass them through a sieve.
- Work the purée on the fire with 50 grammes of butter per 500 grammes of purée.
- Add the quantity of potato purée necessary to bind it.
- Complete with a few spoonfuls of boiling milk.