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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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3.995835
Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Jerusalem Artichokes In Cream Recipe