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.
MASHED SUNCHOKES
Serve with Le Cirque chef Craig Hopson's Braised Short Ribs.
Provided by Martha Stewart
Categories Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Place sunchokes in a large saucepan. Add milk and enough water to cover. Season with salt and bring to a boil over medium-high heat; immediately reduce heat to a simmer and cook until sunchokes are tender, about 30 minutes.
- Drain, reserving cooking liquid. Return sunchokes to saucepan and add olive oil; mash with a potato masher until smooth. Stir in some of the reserved cooking liquid to moisten. Serve immediately.
SUNCHOKE MASH
Easy, delicious and healthy Sunchoke Mash recipe from SparkRecipes. See our top-rated recipes for Sunchoke Mash.
Categories Vegetarian Meals
Yield 1
Number Of Ingredients 7
Steps:
- Rinse and wash the Sunchokes cutting off and discarding any long tails. Place in a large stockpot and fill with 1 inch of water. Add sprinkle of HImalayan Salt. Bring to boil, reduce heat to medium high with lid on top. Keep an eye on the water level and continue adding more water in small increments as needed (too much water will make them mushy).
- Meanwhile, using garlic press, crush garlic cloves and place into small skillet with drizzle of olive oil. Saute the garlic until light brown. Add to Sunchokes while cooking.
- Cook Sunchokes until the larges pieces are tender in the middle, generally between 30-40 minutes. Remove from stove top. Make sure water is boiled down or pour off remaining water. Add olive oil, cheese, and 1/4 cup milk. Using hand immersion blender or manual potato masher/ricer, blend sunchokes until they have a creamy consistency. Top with chives.
Nutrition Facts : Nutritional Info Servings Per Recipe 1 Amount Per Serving Calories
MASHED POTATOES WITH JERUSALEM ARTICHOKES AND CHIVES
Categories Potato Side Christmas Easter Thanksgiving Vegetarian Jerusalem Artichoke Winter Chive Party Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Fill large pot half full with cold water; add lemon juice. Peel artichokes, cut into 1-inch pieces and add to pot. Bring to boil. Cover and boil until artichokes are almost tender, about 20 minutes. Drain.
- Return artichokes to pot. Add potatoes, salt, and enough water to cover vegetables; bring to boil. Cover and boil until potatoes and artichokes are very tender, about 25 minutes. Drain. Return vegetables to pot; set over low heat. Add crème fraîche and butter. Mash until mixture is almost smooth. Season to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium-low heat, stirring frequently.) Stir in chives. Transfer to bowl and serve.
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