A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Jerusalem Artichoke Relish
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- #28921
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 quarts Jerusalem artichokes, well scraped and peeled
2 large onions, quartered
1 1/2 cup white vinegar (5 % acidity)
1 1/4 cup firmly packed brown sugar
1 1/2 tablespoon salt
1 tablespoon celery salt
1 1/2 teaspoon ground allspice
1/2 teaspoon ground turmeric
1/4 teaspoon red pepper
directions
Position knife blade in food processor bowl. Add artichokes and onion. Top with cover and process until finely chopped.
Combine artichoke mixture and remaining ingredients in a Dutch oven, stirring well. Bring to a boil; reduce heat, and simmer 30 minutes or to desired thickness.
Spoon into hot sterilized half-pint jars, leaving 1/2 inch of headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 10 minutes.
added by
yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
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