Jerusalem Artichokes in Wine

Appetizers | Argentinian cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Jerusalem artichokes in wine

Ingredients

Jerusalem Artichoke - 2 lbs
Dry White Wine - 17 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 - 3.5 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.