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Fennel-Jerusalem Artichoke Mash https://www.metro.ca/userfiles/image/recipes/puree-fenouil-topinambour-5752.jpg PT20M PT20M PT40M
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.
8
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
Fennel-Jerusalem Artichoke Mash

Fennel-Jerusalem Artichoke Mash

Rate this recipe
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  • Gluten-free
8
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    medium potatoes, peeled and cut into chunks
    You might like:

    Flyer Deal  (1)
    EARTH FRESH FARMS POTATOES or BOILING, MASHING OR ROASTING

    EARTH FRESH FARMS POTATOES or BOILING, MASHING OR ROASTING

    $3.99 ea.

    5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE

  • 1
    medium fennel, bulb and stalks, cut into chunks
    You might like:

    Flyer Deal  (1)
    SPRING BULBS

    SPRING BULBS

    2 for $5.00 or 2.99 ea.

    4" POT ASSORTED BEGONIA 4.5" POT ASSORTED COLOURS

  • 2
    medium Jerusalem artichokes, peeled and cut into chunks
    You might like:

    Flyer Deal  (1)
    BABY ARTICHOKES

    BABY ARTICHOKES

    $5.99 ea.

    2 lb PRODUCT OF U.S.A.

  • 1/2 cup
    (125 mL)
    sour cream
    You might like:

    Flyer Deal  (1)
    ORGANIC MEADOW SOUR CREAM

    ORGANIC MEADOW SOUR CREAM

    $4.49 ea.

    500 ml SELECTED VARIETIES


  • Salt and pepper to taste
    You might like:

    Flyer Deal  (1)
    AURORA SEA SALT OR BOUILLON CUBES

    AURORA SEA SALT OR BOUILLON CUBES

    $0.99 ea.

    1 kg, 66 g SELECTED VARIETIES

  • 6
    fennel leaves, minced
    You might like:

    Flyer Deal  (1)
    SPRING BULBS

    SPRING BULBS

    2 for $5.00 or 2.99 ea.

    4" POT ASSORTED BEGONIA 4.5" POT ASSORTED COLOURS

Imprimer ma sélection

Preparation

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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