Jerusalem artichokes with fresh cream
Ingredients:
| 1 kg | Jerusalem artichokes |
| 4 | Shallots |
| 2 tbsp | Vinegar |
| 1 | Garlic clove |
| To taste | Chives |
| 2 tbsp | Cream |
| About 10ml | Milk |
Preparation:
- Peel the Jerusalem artichokes, wash and cook steamed or stewed over low heat in a heavy bottomed pot.
- Peel and finely chop the shallots and garlic.
- Cream sauce: In a small saucepan, cook the vinegar and the chopped shallots and reduce over medium heat. Add chopped garlic, milk and cream, salt and pepper and reduce again.
- Put the hot or warm artichokes in a serving dish, pour the cream sauce over, sprinkle with chives and serve immediately.
- Please note, Jerusalem artichokes should be eaten quickly after cooking and never be reheated if they become indigestible and cause flatulence.
Makes 4 servings.
