Filets Mignons on Jerusalem Artichoke Purée


  • 1 tablespoon drained bottled horseradish, or to taste
  • 1 teaspoon salt
  • Accompaniment: Roasted Balsamic Red Onions
  • six 4-ounce filets mignons
  • vegetable-oil cooking spray
  • 2 cups skim milk
  • 1 pound Jerusalem artichokes (sunchokes)

1. Peel Jerusalem artichokes and cut into 1-inch pieces. In a stainless-steel or enameled saucepan simmer artichokes in milk and water to cover by 1 inch until tender, about 20 minutes. (Milk will help prevent artichokes from discoloring). In a blender purée artichokes with cooking liquid, salt, ...

View full recipe at SpringPad


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