Jerusalem Artichokes Boiled

Topinambours Bouillis

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Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Jerusalem Artichokes
  • A Sauce a la Maitre d’Hotel, or a la Creme

Method

Wash the artichokes in cold water and scrape them. Throw them into cold water and let soak for an hour or so. Take out and drain. Put them in a saucepan; cover with boiling water and let boil slowly until tender; watch carefully, as they will easily harden again. Serve with a Sauce a la Maitre d’Hotel or a Cream Sauce.