Jerusalem Artichoke And Potato Chips With Mustard Salt Food

CHUNKY JERUSALEM ARTICHOKE AND POTATO MASH

Steps:

• Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add 1 tablespoon coarse salt. Bring to boil; reduce heat and boil gently until all vegetables are tender when pierced with knife, about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot. Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until chunky mixture forms. Stir in butter. Season to taste with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Rewarm in same bowl set over simmering water, stirring occasionally, before serving.

JERUSALEM ARTICHOKE AND POTATO CHIPS WITH MUSTARD SALT

Steps:

• To make the mustard salt, place the mustard seeds in a small frying pan over medium heat and cook, stirring, for 1-2 minutes or until fragrant. Place the mustard seeds and salt in a mortar and grind with a pestle until combined. Set aside.
• Fill a large saucepan halfway with oil and heat over medium heat until the temperature registers 350°F on a deep-fry thermometer. Cook the potatoes, in batches, for 2-3 minutes or until golden and crisp. Drain on paper towels. Cook the artichokes, in batches, for 3-4 minutes or until golden and crisp. Drain on paper towels. Sprinkle the chips with the mustard salt and serve immediately.