| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Jerusalem artichokes; boiled |
| 1 |
tb |
Unsalted butter |
| 1/2 |
c |
Heavy cream |
|
|
Salt and black pepper |
INSTRUCTIONS
Artichokes should be boiled until just tender (about 10 m inutes). As soon
as they are just tender, drain and quickly peel them. You may let tghem
cook just enough to handle, but don't let them get cold, and under no
circumstances should you put them in cold water to hasten their cooling.
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.
Recipe By : Classical Southern Cooking, p. 205
Posted to MC-Recipe Digest V1 #274
Date: Sat, 02 Nov 1996 17:19:56 -0600
From: Lou Parris <lbparris@earthlink.net>
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