Boiled Jerusalem Artichokes Recipe
Ingredients
| Jerusalem artichokes | 2 Pound | |
| White vinegar or lemon juice | ||
| Salt | To Taste | |
| White sauce | 3/4 Pint | |
Directions
Scrub, scrape and rinse the artichokes, using 1 teasp of white vinegar or lemon juice in each water to keep the vegetable white.
Put into sufficient boiling, salted water to cover the vegetable, adding 1 teasp white vinegar or lemon juice to each quart of water.
Simmer gently till just tender, about 20 min.
Drain well and serve in a hot vegetable dish with the white sauce poured over.
Put into sufficient boiling, salted water to cover the vegetable, adding 1 teasp white vinegar or lemon juice to each quart of water.
Simmer gently till just tender, about 20 min.
Drain well and serve in a hot vegetable dish with the white sauce poured over.
Chef
