As delicious as mashed potatoes are, it’s sometimes nice to use a different vegetable that fills a similar role on the plate while bringing a different flavor and texture.  Jerusalem artichokes (aka sunchokes) are a great way to add even more exciting novelty to entrees involving exotic meats (like kangaroo meat).  This puree is smooth, sweet and creamy with occasional crunchy bits.  It can also be made ahead of time and easily reheated on the stovetop when the other components of your meal are complete.

Ingredients: (makes 6 servings)
1.5lbs Jerusalem Artichokes
3 tbsp butter
3 tbsp heavy cream
Olive Oil
Portuguese Sea Salt to taste
Freshly ground Tellicherry pepper to taste

1. Preheat your oven to 400 degrees.

2. Wash the Jerusalem artichokes and rub them liberally with oil, salt and pepper.

3. Put the Jerusalem artichokes in a single layer on a roasting pan and move to the oven to roast for about 35 minutes (until browned on the outside and fork tender).

4. Warm the butter and the cream in a small saucepan on the stove.

5. Mash the Jerusalem artichokes using a food mill or hand held potato masher.  If the skins are too thick and aren’t breaking down in the mash, take them out, finely chop them, and then mix them back into the puree.

6. Mix in the butter and cream.  Taste for seasoning and stir in extra salt if necessary.  Serve immediately or reheat as needed later.

___________

Browse More:
Root & Rhizome Recipes