Jerusalem Artichokes in Cream
|Jerusalem artichokes||2 Pound, cooked and peeled|
|Heavy cream||1 Cup (16 tbs), heated|
|Freshly ground pepper||To Taste|
|Minced parsley/Chives||2 Tablespoon|
Cut the Jerusalem artichokes into 1/2-inch slices.
Place in a casserole that can go to the table.
Add the cream and season with salt and pepper and Tabasco.
Over lowest possible heat, preferably over an asbestos plate, cook only until thoroughly heated; do not boil.
Sprinkle with the parsley and serve immediately.
Calories 376 Calories from Fat 196
% Daily Value*
Total Fat 22 g34.3%
Saturated Fat 13.8 g69.2%
Trans Fat 0 g
Cholesterol 82.2 mg27.4%
Sodium 133.1 mg5.5%
Total Carbohydrates 42 g14%
Dietary Fiber 3.9 g15.8%
Sugars 21.9 g
Protein 6 g12%
Vitamin A 31.2% Vitamin C 32.4%
Calcium 8.2% Iron 45.9%
*Based on a 2000 Calorie diet