Yield: 1 servings
|2 pounds||To 4 lb; Makes 1 pint|
1. Choose fresh, firm roots with no bad spots.
2. Scrub well; if necessary, cut into chunks.
3. Blanch 3 to 5 minutes, depending on size. Cool; drain well.
4. Pack in containers. Seal, label, and freeze.
5. Cook frozen Jerusalem artichokes just until tender.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-02-95