Jerusalem Artichoke Purée
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Step 1 of 3
1 of 3
Put artichokes straight into the milk and water to limit browning. Add salt and simmer covered for 20 to 25 minutes until very tender.
Suggested from the step’s words, “20 to 25 minutes”. Check it at 20 min; the step allows up to 25 min.
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What you are cooking with
- 700 g Jerusalem artichokes, peeled, sliced
- 200 ml Milk
- 100 ml Water
- 40 g Butter
- 10 ml Lemon juice
- 3 g Salt