Artichoke—Purée. (Cataldi.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

Jerusalem artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little crean ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Boil the Jerusalem artichokes and pass them through a sieve.
Put them into a stewpan; add a little butter and mix well; add also a little cream.
Season them with white pepper and salt and serve very hot.
They look like mashed turnip.
A purée of Jerusalem artichokes makes a good cutlet sauce.

Original Text

Artichoke—Purée. (Cataldi.)
Boil the Jerusalem artichokes and pass them through a sieve. Put them into a stewpan; add a little butter and mix well; add also a little crean. Season them with white pepper and salt and serve very hot. They look like mashed turnip.
A purée of Jerusalem artichokes makes a good cutlet sauce.

Notes

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