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madbakerThis week's Resolution Recipe: Jerusalem Artichokes
1 pound Jerusalem artichokes
water to cover
pinch salt
1/4 cup 1 Tbsp butter, melted
1 Tbsp finely chopped parsley or chives
squeeze lemon juice
Scrub the J.a. and pare them. Place them in a pot with water to cover and salt. Bring to a boil and simmer for 25-35 minutes, until tender. Drain and add the butter, chopped garnish, and lemon juice. Serve in place of boiled potatoes.
What worked: It was better than boiled potatoes (which is a low bar, I recognize). The slight artichoke-like bite was nice.
What didn't: 25 minutes was overcooked. Test them after 15 minutes and every 5 thereafter to the point of doneness that you prefer - some people like boiled potatoes that fall apart.
Will I make it again? I won't go out and buy J.a. for this recipe, but when we get them again in our CSA box next year I might.
1 pound Jerusalem artichokes
water to cover
pinch salt
1 Tbsp finely chopped parsley or chives
squeeze lemon juice
Scrub the J.a. and pare them. Place them in a pot with water to cover and salt. Bring to a boil and simmer for 25-35 minutes, until tender. Drain and add the butter, chopped garnish, and lemon juice. Serve in place of boiled potatoes.
What worked: It was better than boiled potatoes (which is a low bar, I recognize). The slight artichoke-like bite was nice.
What didn't: 25 minutes was overcooked. Test them after 15 minutes and every 5 thereafter to the point of doneness that you prefer - some people like boiled potatoes that fall apart.
Will I make it again? I won't go out and buy J.a. for this recipe, but when we get them again in our CSA box next year I might.
