1-1/2 lbs Jerusalem artichokes
2/3 c cottage cheese; or 1/4 crème fraîche; or 1/4 heavy cream mixed with 2 t lemon juice
salt and pepper, to taste

1. Scrub Jerusalem artichokes and steam until tender, about 25 minutes. You can also boil them until tender, about 15 minutes.

2. Let cool slightly. Peel, if desired. Cut into quarters. Put into the bowl of a food processor with the cottage cheese or alternative along with some salt and pepper. Purée until smooth. Transfer to a bowl. Serve warm.