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Jerusalem Artichokes Persillade
Jerusalem artichokes boiled until tender, then browned in butter and tossed with parsley.
Method
Steps
Step 1
Peel and thoroughly wash eighteen good-sized Jerusalem artichoke tubers. Bring the quart of water to a boil with the teaspoon of salt. Add the tubers and boil for about fifteen minutes, continuing as needed until tender. Drain thoroughly on a sieve.
Step 2
Put the drained tubers in a frying pan with the tablespoon of melted butter. Season with the separate saltspoon of salt and saltspoon of white pepper. Cook until golden all over, turning occasionally.
Step 3
Wash, drain and finely chop the parsley. Sprinkle the light teaspoon of chopped parsley over the browned tubers, toss gently and serve hot.
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