Jerusalem Artichokes With Parsley Cream Sauce Recipe
Ingredients
| Jerusalem artichokes | 1 pound | |
| Butter | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1 Dash | |
| 1 cup light cream or milk | ||
| 1/4 cup finely snipped parsley | ||
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.
Serve sauce over cooked Jerusalem artichokes.
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.
Serve sauce over cooked Jerusalem artichokes.
Chef
