Fennel-Jerusalem Artichoke Mash
Preparation: Add vegetables to a big pot of salted water and bring to a boil. Cook until tender. Drain.
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Cooking tools:
- Potato ricer
- Pot
- Colander
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Stove
Ingredients
- 2 medium potato, 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
- pepper
- 6 fennel leaves, minced
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