RecipeMuncher

The first time someone served me sunchokes (also known as Jerusalem artichokes), it was pureed - a sort of creamy mash with a nutty flavor. The next time I ate them, they were served as creamy sunchoke mush… and the next, well, I think you get the point. What do you do with a little root that looks like a potato or a piece of ginger, and is sold as an “artichok” (see below)? Apparently, you mash it with butter. Don’t get me wrong, I love things mashed with butter. It (...)