Boiled Jerusalem Artichokes

Cooking time—20 min.

Ingredients

  • 1½–2 lb. Jerusalem artichokes
  • white vinegar or lemon juice
  • salt
  • ¾ pt. white sauce

Method

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.

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