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Maniere's Sunchoke Mousse
1 3/4 lb Sunchokes (jerusalem artichokes)
2/3 cup Fromage blanc OR
2/3 cup Cottage cheese, lowfat
1/2 tsp Salt
1/8 tsp Freshly ground black pepper
Put the sunchokes on the steamer rack, place over simmering water, cover, and
steam until tender, about 25 minutes. Remove from the steamer, let cool
slightly, and then peel with a pairing knife. Put the sunchokes into the bowl
of a food processor, add the fromage blanc or cottage cheese, salt, and pepper
and puree until smooth. Transfer to a bowl to keep warm in the steamer, or
transfer to a saucepan and set aside to be warmed right before serving. Serve
warm.
Serves 4
Source: FoodDownUnder.com
Formatted by Chupa Babi: 07.15.08
Steamed sunchokes make a magnificent buttery, ivory-colored puree, silky
smooth, nutty, and pleasantly sweet, like a delicious winter squash. This
low-fat recipe is superb, but if you like, you can replace the cheese with a
quarter cup of creme fraiche (or the same amount of heavy cream mixed with half
a teaspoon of fresh lemon juice) and two to three tablespoons of butter.
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