Sunchoke Puree

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
This simple puree takes advantage of sunchokes—also called Jerusalem artichokes.

Directions RichSnippets

Click Here For Directions

Recipe Details

Rate this Recipe

The Daily Meal Editors and Community Say...