Creamed Jerusalem Artichokes Recipe
Ingredients
| 1 1/2 pounds Jerusalem artichokes, prepared for cooking | ||
| Boiling water | 2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1 Pinch | |
| Pinch mace | ||
| Light cream | 1 Cup (16 tbs) | |
| Egg yolk | 1 | |
| 1 tablespoon minced parsley or chives | ||
Directions
MAKING
1) Cut artichokes into 1/2" cubes after peeling them.
2) Take a large saucepan and place artichokes in it followed by adding water and lemon juice.
3) Cover and simmer for 5-7 minutes till they just begins to be soft.
4) Drain the excess liquid.
5) In the meantime, take a small saucepan and melt butter in it over moderate heat.
6) Mix in flour, salt, pepper and mace.
7) Further add cream and cook, stirring constantly, till thickened.
8) Mix in a little egg yolk beaten with a fork or other appropriate sauce.
SERVING
9) Serve hot.
1) Cut artichokes into 1/2" cubes after peeling them.
2) Take a large saucepan and place artichokes in it followed by adding water and lemon juice.
3) Cover and simmer for 5-7 minutes till they just begins to be soft.
4) Drain the excess liquid.
5) In the meantime, take a small saucepan and melt butter in it over moderate heat.
6) Mix in flour, salt, pepper and mace.
7) Further add cream and cook, stirring constantly, till thickened.
8) Mix in a little egg yolk beaten with a fork or other appropriate sauce.
SERVING
9) Serve hot.
Chef
