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Jerusalem Artichokes With Parsley Cream Sauce

Chef.at.Home's picture
Ingredients
  Jerusalem artichokes 1 Pound
  Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  White pepper 1 Dash
  Light cream/Milk 1 Cup (16 tbs)
  Finely snipped parsley 1⁄4 Cup (4 tbs)
Directions

Wash and peel Jerusalem artichokes; slice.
In covered pan cook in a small amount of boiling salted water till tender, 10 to 15 minutes.
Drain well.
Melt butter in a saucepan; blend in flour, salt, and white pepper.
Add cream or milk all at once.
Cook and stir till thickened and bubbly.
Remove from heat.
Stir in snipped parsley.

Recipe Summary

Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Vegetable

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