Jerusalem Artichokes with Fine Herbs from Two Fat Ladies: Full Throttle by Jennifer Paterson
This is a delicious vegetable dish, particularly good with poultry or even game. I love it, although its disadvantage is that it tends to create quite a lot of wind, but never mind.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Measuring spoon
- Stove
- Colander
- Wooden spoon
Ingredients
- 450g/1 lb artichokes, peeled and rinsed
- salt
- freshly ground pepper
- 300ml/½ pint milk
- pinch of grated nutmeg
- ½ tbsp chopped chives
- 1 tbsp chopped parsley
- 2 shallots, finely chopped
- 1 clove of garlic, finely chopped
- 25g/1oz butter
- 1 tbsp flour
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