This past week, we bought some local Jerusalem artichokes from a farmer right here on island, and WOW... they've been a big hit. NOTE!! We're looking to buy some more very soon, so please do not despair if you come by the shop and we've run out!
If you've not tried these guys before, you might be surprised that they can be eaten raw OR cooked in the same ways you'd cook potatoes! We have a recipe to share with you just below. Enjoy!!
Recipe: Mashed Jerusalem Artichokes
• 3-1/2 pounds Jerusalem artichokes, peeled and cut into 1-inch pieces
• 1 pound boiling potatoes, peeled and cut into 3/4-inch pieces
• 1 teaspoon salt
• 3 cups whole milk
• 3 Tablespoons unsalted butter, softened
• Freshly ground black pepper
INSTRUCTIONS & SERVING NOTE
Combine artichokes, potatoes, salt, and milk in a 5-quart pot, add water to cover by 1 inch, and bring to a simmer. Simmer, uncovered, until vegetables are very tender, about 25 minutes.
Drain vegetables in a colander and return to pot. Using a potato masher, mash vegetables with butter and salt and pepper to taste until smooth.
The dish can be made up to 3 days ahead and refrigerated, covered. Bring to room temperature before reheating, covered, over low heat.
Recipe Credit: “The Gourmet Cookbook” by Ruth Reichel