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Jerusalem Artichokes in Lemon Parsley Sauce

From: Linda McCartney’s Home Cooking, p. 138

Mashed jerusalem artichokes with herbs, lemon and butter.

This is actually the first time I have used jerusalem artichokes and thought they were amazing. I bought them in our local health-food store and thought that they felt a little old and gummy. Cooking them returned their crispness and preparing them as a mash seemed to be a lovely way of enjoying them. My family had never tasted jerusalem artichokes before and liked them straight away. Best served with any main dish and gravy.

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