Tony Deacon wrote:

"Ken Fortenberry" wrote in message
gy.com...
......and they make damn good mashed taters too.

Just a culinary heads up, they're supposedly of German origin, grown
in Washington State and marketed by Green Giant.

--
Ken Fortenberry



Try this: mash spuds in ratio 50% spud; 25% celeriac; 25% jew fartichoke;
lashings of olive oil, butter (+cream, if you like); a good dollop of seedy
mustard (Meaux, etc.), fresh ground black pepper.

Above mash is good with venison sausage casserole (red wine with shallots,
plenty fresh juniper berries, other stuff).

Sounds interesting. I really like putting root vegetables in my mashed
taters, especially in the wintertime. I like to use turnips, parsnips
and rutabagas to make a root vegetable mash with a lot of layered flavor.
The third vegetable you mention is called a Jerusalem Artichoke here in
the states and it's not an artichoke at all, it's the tuberous root of
the sunflower plant also called the sunchoke. I've not used it, but the
way you use it sounds similar to what I do with other root vegetables.

Cheers !!

--
Ken Fortenberry