Monday, August 30, 2010

Jerusalem Artichokes

Miscellaneous Instructions

Do not overcook. Can be creamed after cooking

Prepare as Fritters by dipping cooked chokes into batter, then frying. They also can be made into Croquettes or French Fried

To BAKE: Wash and scrub well. Bake in preheated oven (400°) for 30 to 40 min, or in
moderate oven (350°) for 40 to 60 min.

To FRY: Parboil and rub off skin (if desired). Cook in very hot deep fat until
golden brown. Drain, season with salt and pepper. Serve immediately.

To BOIL: One pound serves 6. Scrub, leave whole or pare and slice. Cook covered 1
to 35 minutes in boiling salted water or two min. in pressure cooker.
Drain, add ½ c butter, 2 T. lemon, 2 T finely chopped parsley, ¼ t salt,
few grains cayenne. Cook three minutes

Try These: Add chopped raw chokes to scrambled eggs. Slice and serve as an appetizer.

Garnish a piping hot bow of soup with thin, crisp slices of Sunchokes.

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