Boiled Jerusalem Artichokes
Simple boiled Jerusalem artichokes, served with a sauce of your choice. Preparation is similar to potatoes.
Ingredients
- 1 pound Jerusalem Artichokes (About 500g)
- 6 cups Water (Enough to cover the artichokes)
- 1 tablespoon White Vinegar (Optional, to prevent discoloration)
- 1 teaspoon Salt (For seasoning the water)
- 2 tablespoons Butter (Optional, for serving)
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Instructions
- 1Wash the Jerusalem artichokes thoroughly. Peel them, removing any blemishes or tough skin. Immediately place the peeled artichokes in a bowl of cold water with vinegar to prevent discoloration.
- 2Place the artichokes in a pot and cover with cold water. Add salt to the water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the artichokes are tender. Young artichokes will take about 15-20 minutes; older artichokes may take longer, up to 30 minutes. Check for doneness by piercing with a fork; they should be easily pierced when ready.
- 3Drain the artichokes thoroughly. Serve plain with melted butter, or with your favorite sauce, such as Allemande sauce, Dutch sauce, white sauce, or plain butter sauce.
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