Buttered Jerusalem Artichokes (Topinambours au Beurre) 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 roll in 75 g melted butter and serve.
Blanc Preparation
Place 50 g flour into a basin, whisk in 2.5 litres cold water, then strain into a deep pan, add the juice of 2 lemons and salt and bring to the boil. The food, e.g. calfs' feet, Jerusalem artichokes, is added covered with a muslin during cooking.
2. Cook for 8 minutes in the gently simmering blanc covered with a muslin, then drain roll in 75 g melted butter and serve.
Blanc Preparation
Place 50 g flour into a basin, whisk in 2.5 litres cold water, then strain into a deep pan, add the juice of 2 lemons and salt and bring to the boil. The food, e.g. calfs' feet, Jerusalem artichokes, is added covered with a muslin during cooking.
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