Jerusalem Artichoke Smash - Sides - New York Magazine

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Home > Restaurants > Recipes > Jerusalem Artichoke Smash

Jerusalem Artichoke Smash

Provided by: Chef April Bloomfield

  • Type of Dish: Sides
  • Servings: 10
  • Cuisine: American

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Ingredients

3 lbs. Jerusalem artichokes
1 tbs. extra-virgin olive oil
1 1/2 tbs. Maldon salt
3 tbs. heavy cream

Instructions

Fill a large bowl with cold water. Peel the Jerusalem artichokes, dropping them in the water as you go. Drain the artichokes, and chop into rough chunks. Put in a medium-large lidded pot with the olive oil, salt, and 1/3 cup water. Stir, cover, and set over medium-high heat. Cook, stirring occasionally, until the chunks are slightly crunchy and most of the liquid has evaporated (about 25 minutes). Remove from the heat. Stir and smash the artichokes with a whisk, then add the cream. Stir and smash until incorporated, leaving the texture uneven. (Published 2011)