Maniere's Sunchoke Mousse

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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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