Jerusalem Artichokes in Wine
Appetizers • Argentinian
Description
Jerusalem artichokes in wine
Ingredients
- Jerusalem Artichoke 0 lbs
- Dry White Wine 15 fl oz
- Onion 2 heads
- Carrot 1 piece
- Celery stalk 1 piece
- Parsley 10 stalks
- Green peppercorns 6 pieces
- Tomatoes 1 piece
- Bay leaf 1 piece
- Butter 5 oz
- Lemon 1 piece
- Salt to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
The tubers of Jerusalem artichoke should be thoroughly washed, the thin skin removed, and then boiled for twenty minutes in a broth made from vegetables and white wine: for half a liter of wine, use the same amount of water, two onions, one carrot, one celery stalk, one tomato, one bay leaf, half a dozen black peppercorns, and a dozen sprigs of parsley.
Step 2
Before adding the Jerusalem artichokes to the broth, they should be boiled for thirty minutes. The boiled Jerusalem artichokes are served with melted butter that has been whisked with a pinch of salt, a pinch of white pepper, and a little lemon juice.
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