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Jerusalem Artichokes In Cream

Farm.Fares's picture
Ingredients
  Jerusalem artichokes 2 Pound, cooked and peeled
  Heavy cream 1 Cup (16 tbs), heated
  Salt To Taste
  Freshly ground pepper To Taste
  Minced parsley/Chives 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Restriction: 
Vegetarian
Ingredient: 
Artichoke
Interest: 
Everyday
Cook Time: 
15 Minutes
Servings: 
4

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