Jerusalem Artichokes With Bananas Recipe

Blanch the Jerusalem artichokes until tender, and then peel and cut into a dice and reserve in a saucepan, keeping warm.

Cut the bananas into quarters lengthwise; then cut each quarter in half.

From the halves cut batons, or sticks, about the size of your little finger.

With one or two of these batons make a sauce by mashing the banana with the Chablis, working it so that it is creamy not thick and pasty or thin and runny.

Flavor with nutmeg.

Season the artichokes with salt and a few grindings of pepper.

Add the ganana sauce and batons to the artichokes.

Toss to coat with the banana mixture.

Serve this dish with fillet of sole in a chervil sauce.

ARALDO and REYNOLDS ISBN 0-201-51759-0 MM Format by John Hartman Indianapolis, IN 27 Dec 1996