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.