Freezing jerusalem artichokes

Yield: 1 servings

Measure Ingredient
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

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