Jerusalem artichoke(also known as sunchokes), parsnip and potato puree
March 8th 2011 13:37
:
Perfect puree
I just sent this recipe out to a catering client from a really great evening I had two weeks ago. These folks had an absolute joie de vivre and the table was overflowing with laughter and really interesting conversation. The group was a mix of professors, teachers, engineers, a food lawyer, amateur chefs and who knows what else. They were well informed, interesting and curious guests. It was a joy to take care of them.
This puree was served with Alberta lamb shanks braised in a New Zealand cabernet sauvignon, wilted Yu Choi with roasted pearl onions.
Jerusalem artichoke(also known as sunchokes), parsnip and potato puree
Serves 4 people as a side dish with some leftover. All the chunks of veg should be roughly the size of the smallest artichoke so that they cook at the same time.
350g jerusalem artichokes (peeled with the back side of a spoon so all the skin is removed)
250g peeled and chopped parsnips
250g peeled and chopped potatoes (don't use baking potatoes or waxy whites)
250 ml of heavy(35%) cream
125g of butter
salt and pepper
Heat the butter and cream over medium heat until warmed through.
Add all the peeled chopped veg to a pot of cold salted water(1 tbsp of salt per 2.5 litres of water)
Bring to a boil, reduce to a medium simmer and cover the pot.
Check for doneness after 20 minutes by poking the biggest piece you can find with a fork. The fork should penetrate with only a bit of resistance.
Drain the veg, then start mashing while slowly adding the cream/butter mixture. Once it is fairly roughly mashed you can use an immersion blender or hand mixer. Add enough liquid to make the puree really smooth but not liquid. Taste then season with salt and pepper and give it one more quick mix.
Serve on it's own, or with roasted or grilled meats. Enjoy.
This puree was served with Alberta lamb shanks braised in a New Zealand cabernet sauvignon, wilted Yu Choi with roasted pearl onions.
Jerusalem artichoke(also known as sunchokes), parsnip and potato puree
Serves 4 people as a side dish with some leftover. All the chunks of veg should be roughly the size of the smallest artichoke so that they cook at the same time.
350g jerusalem artichokes (peeled with the back side of a spoon so all the skin is removed)
250g peeled and chopped parsnips
250g peeled and chopped potatoes (don't use baking potatoes or waxy whites)
250 ml of heavy(35%) cream
125g of butter
salt and pepper
Heat the butter and cream over medium heat until warmed through.
Add all the peeled chopped veg to a pot of cold salted water(1 tbsp of salt per 2.5 litres of water)
Bring to a boil, reduce to a medium simmer and cover the pot.
Check for doneness after 20 minutes by poking the biggest piece you can find with a fork. The fork should penetrate with only a bit of resistance.
Drain the veg, then start mashing while slowly adding the cream/butter mixture. Once it is fairly roughly mashed you can use an immersion blender or hand mixer. Add enough liquid to make the puree really smooth but not liquid. Taste then season with salt and pepper and give it one more quick mix.
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