Sunchoke mousse
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Sunchoke mousse
  Vegetables    Mousse  
Last updated 6/12/2012 1:25:32 AM. Recipe ID 59514. Report a problem with this recipe.
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      Title: Sunchoke mousse
 Categories: Vegetables, Healthy
      Yield: 4 Servings
 
  1 3/4 lb Sunchokes
           -(jerusalem artichokes)
    2/3 c  Fromage blanc OR
    2/3 c  Cottage cheese, lowfat
    1/2 ts Salt
    1/8 ts Freshly ground black pepper
 
  "Maniere serve a steamed sirloin steak with 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. Serve this
  mousse with fish and poultry dishes as well. Maniere made the mousse
  up to an hour before the steak and then reheated it, in its serving
  bowl, in a second steaming compartment, while the steak steamed. If
  you don't have a steamer with two compartments, reheat the mousse in
  another steamer or in a saucepan over low heat."
  
  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.
  




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Recipe ID 59514 (Apr 03, 2005)

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