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What You Need:
(To Serve: 4 to 6)
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3 tablespoons strained fresh lemon juice
5 pounds Jerusalem artichokes
3 teaspoons salt
4 tablespoons butter, cut into ½-inch bits
½ teaspoon ground white pepper
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Translate this recipe:
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| How To Cook: |
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1. Combine the lemon juice and about 3 quarts of cold water in a deep pot. Then, with a small sharp knife, peel the Jerusalem artichokes, dropping them into the lemon-water mixture to prevent discoloring as you proceed.
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2. Drain the artichokes, transfer them to a heavy 4- to 5-quart saucepan, and add 2 teaspoons of the salt and enough fresh water to cover them by 1 inch.
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3. Bring to a boil over high heat, reduce the heat to low and partially cover the pan. Simmer for 20 minutes, or until one of the artichokes can be mashed against the side of the pan with the back of a large spoon.
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4. Pour off the cooking liquid and puree the artichokes through a potato ricer set over a deep bowl. Then return them to the saucepan and, stirring constantly, cook over low heat until all of the liquid in the pan has evaporated.
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5. Beat in the butter and, when the bits have melted completely, add the remaining teaspoon of salt and the white pepper.
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6. Taste for seasoning, mound the Jerusalem-artichoke puree in a heated bowl and serve at once.
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