Name: Jerusalem Artichokes
Ingredients: Jerusalem artichokes; coarse sea salt

Jerusalem Artichokes

Ingredients

Jerusalem artichokes
coarse sea salt

Directions

Boil the Jerusalem artichokes until tender, but do not overcook them or they will become too soft.
Serve them plain or with white fricassee sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

More jerusalem artichokes recipes

Boiled 14 Fried 12 Mashed 5 Stewed 5 with White Sauce 3 See all 30 →

Tomato Soup526 recipes

Brown Bread461 recipes

Mutton Broth292 recipes

Yorkshire Pudding264 recipes

Like knowing why a recipe works?

The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.

Prefer an account? Create a free account to save pairings and unlock the full chemistry.

Jerusalem Artichokes