"Wash and scrape or pare them: boil them in milk and water till they are soft, which will be from a quarter to a half of an hour. Take them out and stew them a few minutes in the following sauce: Roll a bit of butter, the size of a walnut, in flour, mix it with a half pint of cream or milk; season it with pepper, salt, and grated nutmeg."
-The Practice of Cookery, 1830
- 1 pound Jerusalem artichokes*
- 1 cup milk
- 1 cup water
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup cream
- 1/2 teaspoon pepper
- 1/2 teaspoon nutmeg
- salt to taste
*Note: Jerusalem artichokes are knobby tubers related to the North American sunflower. Not associated with Jerusalem, the name is probably derived from a corruption of girasole, Italian for sunflower.
1. Wash Jerusalem artichokes and pare if needed. Boil in milk combined with water until tender, about 20 minutes. Drain.
2. Roll butter into flour. Warm cream over low heat. Add butter and flour mixture to cream, whisking to dissolve. Stir until it thickens.
3. Season with pepper, nutmeg, and salt. Add Jerusalem artichokes to sauce and serve.
Yield: 4 servings