Jerusalem Artichokes With Cream Sauce

Ingredients

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

Directions

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