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Thursday, September 13, 2012

Info Post




The knobby Jerusalem artichoke, or sunchoke, a native American vegetable, is the root of one type of sunflower. Available year-round at health food stores and many super­markets, Jerusalem artichokes are at their best in winter. Before using, scrub them with a brush under cold water.

Assemble these supplies:


  • 6 to 8 large celery stalks
  • 1/2 pound small white mushrooms
  • 1/2 pound Jerusalem artichokes
  • 2 large shallots
  • 2 tablespoons peanut oil
  • 1 tablespoon clarified butter
  • 1/4 cup good-quality dry sherry
  • Trim celery stalks; wash, and dry with paper towels. Cut stalks into crescents 1/2 inch wide and 2 inches long.


Steps in preparation:



  1. Trim mushrooms and wipe clean with clamp paper towels.
  2. Scrub artichokes well and cut into VI-inch-thick slices. Peel and chop shallots.
  3. In wok or medium-size saute pan, heat peanut oil over high heat until smoking. Add clarified butter, celery. and mushrooms, and stir fry until mushrooms are golden and celery is bright green, 2 to 3 minutes.
  4. Add shallots and sherry, and cook 1 minute. Add arti­chokes, toss briefly, and serve.

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