Jerusalem Artichoke Purée
Ingredients
- 2½ cups Jerusalem artichokes, scrubbed and chopped
- Salt
- ½ cup whole cream
Instructions
- Place Jerusalem artichokes in a pot of simmering, salted water for 25–30 minutes, until tender. Run through a small strainer to remove the skin. Warm the cream and whisk it into the Jerusalem artichoke purée. Add a pinch of salt. Serve warm.
