Purée de Topinambours
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- two oz. of butter per lb
- Rub
- Potatoes
- Artichokes
- Milk
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Peel, slice, and cook the Jerusalem artichokes in butter.
- Rub them through a sieve, and work the purée over the fire, with two oz.
- of butter per lb.
- Add enough mashed potatoes to thicken the preparation, and complete with a few tablespoonfuls of boiling milk.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Sieve