Boiled Jerusalem Artichokes
|Jerusalem artichokes||2 Pound|
|White vinegar/Lemon juice||1 Tablespoon|
|White sauce||3⁄4 Pint|
Scrub, scrape and rinse the artichokes, using 1 teasp of white vinegar or lemon juice in each water to keep the vegetable white.
Put into sufficient boiling, salted water to cover the vegetable, adding 1 teasp white vinegar or lemon juice to each quart of water.
Simmer gently till just tender, about 20 min.
Drain well and serve in a hot vegetable dish with the white sauce poured over.