Freezing jerusalem artichokes
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 lb 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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