Sunchoke Mousse - not TNT

[Guest guest]

@@@@@

Sunchoke Mousse - not TNT

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 warm just before serving.

 

Serves 4

 

Author: " Cuisine a la Vapeur: The Art of Cooking with

Steam " by Jacques Maniere; translated by Stephanie

Lyness

Source: MarkJCooking.com

Formatted by Chupa Babi: 11.21.07

 

A mousse

made from pureed steamed sunchokes, low in fat because

it's enriched with low-fat cheese instead of cream.

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.

 

______________________________\

____

Be a better pen pal.

Text or chat with friends inside Mail. See how.

http://overview.mail./