Purée de Crosnes (Chinese Artichoke Purée)

Ingredients

• crosnes
• salted water
• potatoes
• milk
• butter

Instructions

1. Cook the crosnes in salted water, keeping them a little firm, adding 125 grammes of potatoes cut in small quarters per pound of crosnes.
2. As soon as they are cooked, drain the crosnes and the potatoes.
3. Pass them through a sieve.
4. Dry the purée out over a very brisk fire.
5. Add the quantity of milk necessary to bring the purée back to its ordinary state and heat it.
6. Butter it off the fire and arrange in a timbale.