Buttered Jerusalem Artichokes with Fresh Herbs recipe
ingredients
1 kg Jerusalem artichokes
2.5 litres blanc preparation
2.5 litres blanc preparation
method
1. Peel the artichokes and place immediately into acidulated water.
2. Cook for 8 minutes in the gently simmering blanc covered with a muslin, then drain lightly toss in 75 g butter with chopped fresh parsley, chervil and chives. and serve.
2. Cook for 8 minutes in the gently simmering blanc covered with a muslin, then drain lightly toss in 75 g butter with chopped fresh parsley, chervil and chives. and serve.
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