Jerusalem artichoke purée

Source: Henriette Schønberg Erken, Kogebog II, 1904, Tillægsdemonstration II. Diverse, s. 169 (falt i det fri)

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1
Boil
Boil the peeled Jerusalem artichokes in boiling salted water until completely tender.
2
Dry and press
Drain the water off well and let the artichokes steam dry on a clean cloth. Press them through a ricer when dry.
3
Heat and stir
Put the mash in a pot over the heat. Stir in the melted butter and the boiling cream vigorously, and bring to the boil.
4
Serve
Add salt to taste and serve at once.

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