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Jerusalem Artichokes With Parsley Cream Sauce's picture
  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)

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

Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1360 Calories from Fat 869

% Daily Value*

Total Fat 99 g152.2%

Saturated Fat 61.9 g309.4%

Trans Fat 0 g

Cholesterol 330.9 mg110.3%

Sodium 1076.8 mg44.9%

Total Carbohydrates 110 g36.6%

Dietary Fiber 8.4 g33.6%

Sugars 44 g

Protein 18 g35.8%

Vitamin A 78.1% Vitamin C 49.4%

Calcium 25.3% Iron 96.7%

*Based on a 2000 Calorie diet

Jerusalem Artichokes With Parsley Cream Sauce Recipe