Summary

Ingredients

• 500 g Jerusalem artichoke
• 1 teaspoon salt
• 1 tablespoon butter
• Parsley, chopped

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Instructions

1. Peel the Jerusalem artichoke, cut into even pieces and cook in a little salted water.
2. As soon as the Jerusalem artichoke is cooked, pour off the salted water and place the Jerusalem artichoke in a hot pan. Add the butter and glaze the vegetables. Finally add the parsley and toss (stirring is also possible). Serve immediately.