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Saucy Jerusalem Artichokes

Categories:
vegetables, side dishes

1 pound Jerusalem artichokes; cut
into 1/4-inch slices (about 3-1/2
cups)
1 cup skim milk
1 tablespoon cornstarch
1 tablespoon chopped fresh or
1 teaspoon freeze-dried chives
1 teaspoon chopped fresh or
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon pepper
3 ounces part-skim Swiss cheese
shredded (3/4 cup)

Place steamer basket in 1/2-inch water (water should not touch bottom of basket). Place artichokes in basket. Cover tightly and heat to boiling; reduce heat. Steam 10 to 12 minutes or until crisp-tender. Mix remaining ingredients except cheese in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in artichokes. 4 SERVINGS (ABOUT 3/4 CUP EACH). MICROWAVE DIRECTIONS: Place artichokes and 1/4 cup water in 1-1/2-quart microwavable casserole. Cover tightly and microwave on high 6 to 7 minutes, stirring after 3 minutes, until crisp-tender; drain. Mix remaining ingredients except cheese in 4-cup microwavable measure. Microwave uncovered on high 3 to 4 minutes, stirring every minute, until thickened. Stir in cheese until melted. Stir into artichokes.




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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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