INGREDIENTS
Serves: 4-6 people
oil
PREPARATION
Finely chop one large onion and fry gently in a large saucepan until
soft. Add about 1 1/2 lbs of Jerusalem artichokes and 1/2 lb potatoes,
all peeled and diced.
Fry gently, stirring, for another few minutes.
Pour in two pints of vegetable stock, bring to the boil, cover, and
simmer for about 20 minutes - till the vegetables are very soft.
Season to taste with salt, pepper and nutmeg. Now sieve, liquidise, or
use a mouli. Reheat and serve hot with a sprinkling of parsley in each
bowl.
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