Jerusalem Artichokes in Cream Recipe
Ingredients
| 2 pounds Jerusalem artichokes, cooked and peeled | ||
| Heavy cream | 1 Cup (16 tbs), heated | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| 2 tablespoons minced parsley or chives | ||
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.
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.
Chef
