Jerusalem Artichokes
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Ingredients 2 ingredients
- two quarts of water
- Salt
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Peel them, and throw them into boiling water, with salt in the proportion of one tablespoonful to every two quarts of water.
- Boil gently with the lid on the saucepan for about fifteen or twenty minutes, until quite tender.
- They may be served plain, or with French or white sauce poured over them.
- They should be sent to table quickly, or they will be discoloured.
Plating
Cookware for this recipe
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Saucepan
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Vegetable peeler