ARTICHOKE AND POTATO PURéE
Categories Potato Side Quick & Easy Artichoke Fall Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups, serving two
Number Of Ingredients 3
Steps:
- In a small saucepan combine the potato, peeled and cut into 1/2-inch pieces, with enough cold water to cover it by 1 inch and simmer it, covered, for 10 to 15 minutes, or until it is very tender. While the potato is cooking, in a small skillet cook the artichoke hearts in the butter with salt and pepper to taste over moderate heat, stirring, until they are very tender. Drain the potato, return it to the pan, and cook it covered, over moderate heat, shaking the pan, for 30 seconds, or until excess liquid is evaporated. Force the artichoke mixture and the potato through a food mill fitted with a medium disk into a bowl, discarding the solids, and season the purée with salt and pepper.
POTATO AND POLENTA CAKES WITH ARTICHOKE PUREE
I'm making this to go along with some veal tonight. The recipe comes from Australian Women's Weekly.
Provided by A la Carte
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes until tender, drain, mash roughly.
- Stir in shallots, cheese, 1/4 cup salsa, egg white, paprika and polenta - mix well.
- Shape potato mixture into 6 patties.
- Shallow fry in batches until lightly browned on both sides and heated through. Drain on paper towel if you like.
- Meanwhile, add the salami to a clean pan, and cook, stirring until crisp.
- Top potato cakes with extra salsa, artichoke puree and salam strips.
- *For the puree: Process artichokes, garlic, cream and juice until smooth. Add oil gradually in a thin stream with motor is running.
Nutrition Facts : Calories 353.8, Fat 16.5, SaturatedFat 5, Cholesterol 21.3, Sodium 635.5, Carbohydrate 42.7, Fiber 6.7, Sugar 3.1, Protein 11.8
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ARTICHOKE MASHED POTATOES
I found this one web surfing and thought it sounded intersting, since I love both artichokes and potatoes. ;) It didn't specify the size of can for the artichokes, but this is what I found for average non-marinated - adjust to taste. ;)
Provided by Mommy Diva
Categories Potato
Time 30m
Yield 6 1/2 cup servings
Number Of Ingredients 5
Steps:
- Boil potatoes for 15-20 minutes or until potatoes are tender when pierced with a fork; Drain.
- In a large mixing bowl, pureé artichoke hearts with half the butter and milk, using a hand blender or mixer.
- Add potatoes and remaining butter and milk and mix until smooth.
- Add salt and pepper to taste.
- Enjoy! ;).
Nutrition Facts : Calories 279.9, Fat 6.5, SaturatedFat 4, Cholesterol 16.7, Sodium 279.6, Carbohydrate 50.9, Fiber 9, Sugar 2.6, Protein 7.7
JERUSALEM ARTICHOKE PURéE
Provided by Amanda Hesser
Categories dinner, weekday, side dish
Time 20m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Put the artichokes and potatoes in a medium saucepan and cover with cold water by 1 inch. Season with salt and bring to a boil. Lower the heat and simmer until the artichokes and potatoes are tender, about 15 minutes. Drain.
- Pass the artichokes and potatoes through a ricer or fine sieve back into the saucepan. Stir in the milk. Season to taste with salt and place over low heat. Melt the butter in a small pan over medium heat. Cook, occasionally swirling the pan, until the butter is brown and has a nutty aroma. Stir into the artichokes.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 623 milligrams, Sugar 19 grams, TransFat 0 grams
POTATO, CELERY ROOT, AND JERUSALEM ARTICHOKE PURéE
Steps:
- 1. Fill a large bowl with water, squeeze the half lemon into it, and then add the lemon half as well, Peel the potatoes and the Jerusalem artichokes, placing them directly in the acidulated water.
- 2. Bring plain water to a boil in the bottom of a vegetable steamer. Place the celery root in the top and cook until it begins to turn tender, 10 minutes. Add the potatoes and cook until the celery root is nearly tender through, 10 minutes. Then add the Jerusalem artichokes and cook until they are tender through, about 10 minutes.
- 3. Transfer the vegetables to a large bowl, of to the bowl of an electric mixer fitted with the dough blade, and blend to a consistent but slightly chunky purée (do not puré them in a food processor or they will turn to glue). Add the butter and continue mixing until it is incorporated. Season to taste with salt and pepper, and serve piping hot.
CHUNKY JERUSALEM ARTICHOKE AND POTATO MASH
Provided by Deborah Madison
Categories Potato Side Vegetarian Quick & Easy Low Cal High Fiber Jerusalem Artichoke Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Combine Jerusalem artichokes and potatoes in large pot. Pour enough cold water over to cover; add 1 tablespoon coarse salt. Bring to boil; reduce heat and boil gently until all vegetables are tender when pierced with 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. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Transfer mash to large heatproof bowl. Let stand at room temperature. Rewarm in same bowl set over simmering water, stirring occasionally, before serving.
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