Jerusalem Artichokes In Cream
Photo: flickr user avlxyz
Ingredients
2 pounds Jerusalem artichokes, boiled
1 tablespoon Unsalted butter
1/2 cup Heavy cream
Salt and black pepper
Preparation
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Wipe and dry the kettle that they were boiled in and put in the whole artichokes, the butter, and the cream. Return to medium heat. Cook, tossing them frequently until the cream has thickened and lightly coats the vegetables, about 3 to 4 minutes. Season to taste with salt and black pepper. Transfer to a warm serving dish and serve at opnce.
Tools
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Yield:
4.0 servings
Added:
Wednesday, December 16, 2009 - 11:20pm