when they are dry add them to any
kind of hot soup – chicken broth,
for instance, or a simple vegetable
soup.
POTAGE DE TOPINAMBOURS À LA
PROVENÇALE
Cook 2 lb of Jerusalem
artichokes in 3 pints of salted
water. Sieve, and heat up, adding
gradually ½ pint of milk.
In a small frying pan heat 2
tablespoons of olive oil and in this
fry two chopped tomatoes, a clove
of garlic, a small piece of chopped
celery, a little parsley and 2
tablespoons of chopped ham or