Mashed Jerusalem Artichokes
Origin: Paris, France
Source: Eliza Acton, 1845
Ingredients
- Jerusalem artichokes
- milk or cream
Instructions
- Boil the Jerusalem artichokes until tender.
- Press the water well from them.
- Dry the artichokes thoroughly.
- Proceed exactly as for mashed turnips, taking care to dry the artichokes well before adding milk or cream.
- Add milk, cream, or good white sauce and mix together.