507 Jerusalem artichokes

Zemljanyja grushi

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 3–4 lbs Jerusalem artichokes
  • vinegar
  • ½ spoon butter
  • ½ spoon flour
  • salt
  • lb butter
  • 4–5 rusks
  • Or sabayon sauce


    Peel the artichokes as well as possible, dropping them immediately into cold water with vinegar. Wash and boil in salted water with a little vinegar. Add ½ spoon flour mixed with ½ spoon butter. To serve, arrange on a platter edged with pastry. Pour on butter with rusk crumbs or sabayon sauce.