Sunchoke And Potato Salad Food
CHUNKY JERUSALEM ARTICHOKE AND POTATO MASH
Provided by Deborah Madison
Categories Potato Side Vegetarian Quick & Easy Low Cal High Fiber Jerusalem Artichoke Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
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.
SPINACH AND SUNCHOKE SALAD
Make and share this Spinach and Sunchoke Salad recipe from Food.com.
Provided by StevenHB
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Soak the artichokes in cold water for a few minutes. Scrub thoroughly under running water or peel. Slice as thinly as possible (use a mandolin [carefully!] if you have one).
- If using adult spinach (vs baby) , detach the stems from the spinach, removing the central stalk from the leaves. Wash well and drain, shaking off as much water as possible. Dry in a dishtowel. Tear leaves in two or three. Place in a bowl.
- When ready to serve, toss with salt and pepper (be generous), oil to coat, and a bit of vinegar.
Nutrition Facts : Calories 54.5, Fat 0.2, Sodium 47.1, Carbohydrate 12, Fiber 2.2, Sugar 5.7, Protein 2.8
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