Jerusalem Artichoke in Cream Sauce
This classic recipe transforms the humble Jerusalem artichoke into a creamy and comforting dish, perfect for a fall or spring meal. The artichokes are cooked in milk with a touch of onion, then finished with a simple butter and flour sauce. The result is a rich, savory, and satisfying side dish that highlights the unique flavor of this often-overlooked vegetable.
Ingredients
- 2 pound Jerusalem artichokes, washed and peeled (Quantity estimated (not specified in original recipe))
- 2 cup Whole milk (Quantity estimated (not specified in original recipe))
- 1 Small onion, peeled
- 1 tablespoon Butter
- 1 tablespoon All-purpose flour
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
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Instructions
- 1Cut the washed and peeled Jerusalem artichokes into 1-inch cubes.
- 2Place the artichoke cubes in a stew-pan. Cover with milk. Add the onion. Cook over medium heat for 20 minutes, or until the artichokes are tender.
- 3In a small bowl, whisk together the butter and flour until smooth. Stir this mixture into the boiling milk and artichoke mixture. Season with salt and pepper. Continue cooking for another 10 minutes, or until the sauce has thickened slightly.
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