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Ingredientes
- 2 Tbsp. fresh lemon juice
- 1 1/2 lb Jerusalem artichokes (sunchokes)
- 3 lb russet potatoes peeled, and cut into 2" pcs
- 1 tsp salt
- 1/2 c. creme fraiche or possibly lowfat sour cream
- 1/4 c. butter - (1/2 stick) Salt to taste Freshly-grnd black pepper to taste
- 6 Tbsp. minced fresh chives
Direcciones
- Fill large pot half full with cool water; add in lemon juice. Peel artichokes, cut into 1" pcs and add in to pot. Bring to boil. Cover and boil till artichokes are almost tender, about 20 min. Drain.
- Return artichokes to pot. Add in potatoes, salt, and sufficient water to cover vegetables; bring to boil. Cover and boil till potatoes and artichokes are very tender, about 25 min. Drain. Return vegetables to pot; set over low heat. Add in creme fraiche and butter. Mash till mix is almost smooth. Season to taste with salt and pepper. (Can be made 2 hrs ahead. Rewarm over medium-low heat, stirring frequently.)
- Stir in chives. Transfer to bowl and serve.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 8 servings | |
| Calories 215 | |
| Calories from Fat 77 | 36% |
| Total Fat 8.73g | 11% |
| Saturated Fat 5.33g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 352mg | 15% |
| Potassium 748mg | 21% |
| Total Carbs 31.74g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.75g | 1% |
| Protein 4.09g | 7% |
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