Fennel-Jerusalem Artichoke Mash

Fennel-Jerusalem Artichoke Mash
  • 8 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • 2

    medium potatoes, peeled and cut into chunks

  • 1

    medium fennel, bulb and stalks, cut into chunks

  • 2

    medium Jerusalem artichokes, peeled and cut into chunks

  • 1/2 cup
    (125 mL)

    sour cream

  • Salt and pepper to taste

  • 6

    fennel leaves, minced


Add vegetables to a big pot of salted water and bring to a boil. Cook until tender. Drain.

Put vegetables through a ricer.

Add sour cream, season and mix to combine.

Sprinkle with minced fennel leaves.

Source: Académie Culinaire

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007