Boiled Jerusalem Artichokes

Name: Boiled Jerusalem Artichokes
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)

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)

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.