Topinambur purée and potatoes
Instructions
Boil or steam separately, Cook potatoes and Jerusalem artichokes, sbucciateli, passed both the potato masher.
Gather the mixture into a saucepan, put on the fire to low heat, add the butter and when it was well absorbed begin to slowly pour the warm milk stirring constantly.
When the mash became soft and creamy, add salt, stir and set aside.
Serve hot with roast meat.
Ingredients and dosing for 6 persons
- 400 g of topinambur
- 800 g of potatoes
- 100 g of butter
- 20 cl of milk
- Salt