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6
as a starterEasy
Published 2008
Thinly slice the Jerusalem artichokes and place them in a pan with the milk, cream and some seasoning. Add a little hot water, as necessary, to cover the artichokes. Bring to the boil, then reduce the heat and partially cover the pan. Simmer for 20-25 minutes until the artichokes are tender when pierced with the tip of a sharp knife. Drain, reserving the cooking liquor.
While still hot,