Jerusalem Artichokes With Cream Sauce - cooking recipe

Ingredients

1 lb. Jerusalem artichokes
2 Tbsp. butter
2 Tbsp. all-purpose flour
1/2 tsp. salt
dash of white pepper
1 c. light cream or milk
1/2 c. snipped parsley

Preparation

Wash and peel the artichokes, slice in covered pan.
Cook in small amount of water (salted).
Boil for 10 to 15 minutes until tender.
Drain well.
Melt butter in a saucepan.
Blend in flour, salt and white pepper; add cream or milk, all at once.
Cook and stir until thickened and bubbly.
Remove from heat.
Stir in parsley.
Serve sauce over cooked artichokes.
Makes 4 to 6 servings.