Topinambours En Daube

Name: Topinambours En Daube (Jerusalem Artichoke Stew)
Cuisine: France
Ingredients: a pinch of mixed spices, white wine and stock. Salt and pepper; a pinch of mixed spices, white wine and stock. Salt and pepper; a pinch of mixed spices, white wine and stock. Salt and pepper; a pinch of mixed spices, white wine and stock. Salt and pepper; 1 large onion, a little garlic (optional), a bouquet of mixed herbs; 2 lbs. of Jerusalem artichokes; 1 large onion, a little garlic (optional), a bouquet of mixed herbs; 1 large onion, a little garlic (optional), a bouquet of mixed herbs

Jerusalem Artichoke Stew

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is a delicious way of preparing Jerusalem artichokes, which are apt to be a somewhat insipid vegetable.

Ingredients

2 lbs. of Jerusalem artichokes
1 large onion, a little garlic (optional), a bouquet of mixed herbs

Europe
France
Side dish
Vegetarian
Gluten-free

Method

Slice the onion and cook in hot lard or butter till it begins to brown. Then add the peeled artichokes, cut in quarters, the herbs, garlic, spices, salt and pepper. Cover with equal parts of stock and white wine and simmer till the artichokes are quite tender.