Peel Jerusalem artichokes and cut into 2-inch pieces. Peel potatoes and cut into 3/4-inch pieces. In a 5-quart kettle combine artichokes, potatoes, salt, and milk with enough water to cover vegetables by 2-inches and simmer until vegetables are tender, about 25 minutes. Drain vegetables in a colander and return to kettle. With a potato masher mash vegetables with butter and salt and pepper to taste until smooth. Vegetables may be made 3 days ahead and chilled, covered. Bring vegetables to room temperature before reheating, covered. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9101 broadcast 04-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 10-08-1998 Recipe by: Sara Moulton
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|Serving Size: 1 Serving (373g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 7 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 2.4mg||1 %|
|Sodium 28.9mg||1 %|
|Potassium 1534mg||40 %|
|Total Carbohydrate 62.6g||18 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 55.9g|
|Protein 8.1g||12 %|
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Calories per serving: 274
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