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Ingredients:
2 lb. jerusalem artichokes
1/4 cup vinegar
2 cups boiling milk
1 cup boiling water
1 teaspoon salt
For Sauce:
2 tablespoons butter
2 tablespoons flour
1½ cups milk
1 egg yolk
2 teaspoons fresh lemon juice
2 tablespoons cream
Salt and ground white pepper to taste
Garnish:
2 teaspoons finely chopped fresh parsley
Directions:
- Wash and scrape jerusalem artichokes, and throw each one in cold water
containing vinegar; when all are done, rinse in water and put into
boiling milk. Add 1 cup of boiling water and teaspoon of salt to the boiling milk and boil artichokes quickly with lid off.
- Meanwhile prepare sauce; blend butter and flour in a
heavy saucepan over medium heat until light creamy color. Add milk,
salt and pepper, and cook for about five
minutes, stirring often to avoid lumps. Remove from fire, add egg beaten with cream and lemon
juice; set aside.
- Pierce each jerusalem artichoke with fork to know if done. Lift
cooked jerusalem artichokes into hot serving dish and pour sauce over artichokes.
- Garnish with finely chopped parsley and serve.
Makes 6 servings.
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