Summary

Ingredients

• 500 g Jerusalem artichoke
• 3 carrot (s)
• some milk or cream

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Instructions

1. Peel and chop the Jerusalem artichoke and carrots and cook in a saucepan with water until soft.
2. Then pour off the water and, depending on the desired firmness more or less, pour a dash of hot milk or cream and puree. Season with salt and pepper.
3. This puree can be used as a side dish instead of mashed potatoes.