Sunchoke Puree

Author: 
Terzo Restuarant, San Francisco
  • 2 1/2  pounds sunchokes (also called Jerusalem artichokes)*
  • pound Yukon Gold potatoes or German Butterball potatoes, peeled, cut into 2-inch pieces
  • tablespoons (1/4 stick) butter
  • 2 1/2 pounds sunchokes (also called Jerusalem artichokes)*
  • 1 pound Yukon Gold potatoes or German Butterball potatoes, peeled, cut into 2-inch pieces
  • 2 tablespoons (1/4 stick) butter
This simple puree takes advantage of sunchokes—also called Jerusalem artichokes.

Directions RichSnippets

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Recipe Details

Serves: 
8

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