Boiled Jerusalem Artichokes

Preparation info

  • 5—6

    helpings
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

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

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.