Pan of Mixed Tubers with Butter
- ⅝ lb sunchokes
- ⅝ lb potatoes
- ⅝ lb turnips
- ground pepper
Peel the mixed tubers and either tourne them or cut into wide sliced. Blanch separately in boiling, salted water. Sauté them together in a pan with a generous tbsp of melted butter. Sauté until golden. Season with salt and pepper at the end. In the meantime, boil 3.5 oz of peeled garlic in 1 1/4 cup milk for five minutes. Drain and mass through a sieve to get a dense sauce. Mix garlic with a little hot water and salt. Serve the tubers garnished with chervil leaves and with the garlic sauce on the side.