Parsley may be eaten when it is served
as a garnish if its flavor is found to be agreeable to the taste.
JERUSALEM ARTICHOKES AND THEIR PREPARATION
19. JERUSALEM ARTICHOKES are tubers belonging to the sunflower family.
In appearance they resemble potatoes to some extent, but, as a rule,
they are neither so large nor so smooth. The inside texture of this
vegetable is more moist and not so mealy as that of the Irish potato.
Jerusalem artichokes are easy to grow and are very prolific, so that if
any one is fond of them they will be found to be a profitable crop. For
table use, they are prepared in much the same way as potatoes.
20. CREAMED ARTICHOKES.--A common method of preparing Jerusalem
artichokes is to cream them. Wash and peel the desired number of
artichokes and cut them into 1/2-inch dice. Put these to cook in boiling
salted water and cook until tender enough to be pierced with a fork.
Drain off the water and dress with hot medium white sauce. Serve hot.
21. BUTTERED ARTICHOKES.--Another satisfactory way in which to prepare
Jerusalem artichokes is to dress them with butter. Wash and peel the
required number of artichokes and cut them into slices. Put these to
cook in boiling salted water and cook until tender enough to be pierced
with a fork. Drain off the water and dress with melted butter to which
has been added a little chopped parsley. Serve hot.
KOHLRABI AND ITS PREPARATION
22. KOHLRABI is a variety of cabbage having a turnip-shaped stem.
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