2 medium (about 1 pound) Russet or White Rose potatoes, peeled and diced
3 large Sunchokes®, peeled and diced (about 1 1/2 cups)
2 large carrots, peeled and chopped
1/4-1/3 cup light cream
2 tablespoons softened butter or margarine
2 teaspoons grated orange peel
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Cook the potatoes, Sunchokes and carrots in water to cover in separate saucepans until tender. Drain. Place all the vegetables in a food processor or blender with cream, butter orange peel and nutmeg. Process until smooth and creamy. Season to taste with salt and pepper. Spoon into a baking dish. Bake at 350 degrees for 15 minutes or until heated through.
Analyzed to serve 6. Calories 170, Total Fat 8g, Saturated Fat 5g, Trans Fat 0g, Cholesterol 25mg, Sodium 25mg, Total Carbohydrate 22g, Dietary Fiber 3g, Sugars 5g, Protein 2g, Vitamin A 90%, Vitamin C 20%, 494 mg Potassium.