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:
- Trim mushrooms and wipe clean with clamp paper towels.
- Scrub artichokes well and cut into VI-inch-thick slices. Peel and chop shallots.
- 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.
- Add shallots and sherry, and cook 1 minute. Add artichokes, toss briefly, and serve.
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