5.0 – 1 reviews • Artichoke
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
15 min |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- 3 cups peeled and diced Jerusalem artichokes
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
Instructions
- Place the Jerusalem artichokes in a 2-quart saucepan, and cover with water. Set over high heat and bring to a boil. Once the water comes to a boil simmer for 15 minutes, or until easily pierced with a knife. Remove from the heat, drain, and place the Jerusalem artichokes in a food processor with the heavy cream, butter, salt and white pepper. Process for 10 to 15 seconds, or until a smooth puree is formed. Remove from the bowl of the food processor, and place in a heat resistant bowl set over a water bath to keep warm for serving.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
236 |
| Total Fat |
17 g |
| Saturated Fat |
11 g |
| Carbohydrates |
21 g |
| Dietary Fiber |
2 g |
| Sugar |
12 g |
| Protein |
3 g |
| Cholesterol |
56 mg |
| Sodium |
307 mg |
