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Creamed Jerusalem Artichokes

Western.Chefs's picture
Ingredients
  Jerusalem artichokes 1 1⁄2 Pound, prepared for cooking
  Boiling water 2 Cup (32 tbs)
  Lemon juice 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  White pepper 1 Pinch
  Mace 1 Pinch
  Light cream 1 Cup (16 tbs)
  Egg yolk 1
  Minced parsley 1 Tablespoon
Directions

MAKING
1) Cut artichokes into 1/2" cubes after peeling them.
2) Take a large saucepan and place artichokes in it followed by adding water and lemon juice.
3) Cover and simmer for 5-7 minutes till they just begins to be soft.
4) Drain the excess liquid.
5) In the meantime, take a small saucepan and melt butter in it over moderate heat.
6) Mix in flour, salt, pepper and mace.
7) Further add cream and cook, stirring constantly, till thickened.
8) Mix in a little egg yolk beaten with a fork or other appropriate sauce.

SERVING
9) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Artichoke
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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