Topinambours en Daube (Jerusalem Artichoke Stew) (France)

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Topinambours en Daube (Jerusalem Artichoke Stew) (France)

Source: Encyclopedia of European Cooking

 

 

2 lb (900 g) Jerusalem artichokes

2 tablespoons (6 tsp) vegan margarine -OR- oil

1 large onion

1 1/2 (English) (29 fl oz) (850 ml) pints stock

1 clove garlic

bouquet garni

salt and pepper

nutmeg

1 gill (5 fl oz) (140 ml) vegan white wine

 

 

Wash and peel the artichokes and cut them into quarters. Put a fairly

large saucepan on the stove and melt the margarine in it. Peel the

onion and slice it up finely. Add it to the margarine and let in cook

until it begins to brown. Now put in the artichokes, sprinkle with

salt and pepper, the garlic chopped very small, a grating of nutmeg

and the bouquet garni. Pour on the stock and wine. Cover the saucepan

and simmer gently for 20 minutes.

 

 

6 servings.