Chunky Jerusalem Artichoke and Potato Mash

by Ooooby Crew

Ingredients

400g Jerusalem artichokes, unpeeled, scrubbed, cut into 1- to 1 1/2-inch pieces
400g potatoes, peeled, cut into 5cm pieces
1 tablespoon coarse sea salt
3 tablespoons butter

Directions

Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add salt. Bring to boil; reduce heat and boil gently until vegetables are tender when pierced with a knife, about 18 minutes. Drain, reserving cooking liquid. Return vegetables to pot. Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until chunky mixture forms. Stir in butter. Season to taste with salt and pepper.

Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)

— Anna

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