Recipe no. 375 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 181.
Ingredients
- Jerusalem artichokes
- broth
- salt
- pepper
- nutmeg
- parsley
- garlic
Preparation
- PreparingPeeled and cut into slices.
- CookingCook them with broth, just enough to cover them; season with salt, pepper and nutmeg.
- BindingOnce they are tender, only the liquid needed to bind them should remain.
- TossingThen toss them, mixing in a pinch of chopped parsley with a clove of garlic.
Reboul's text
Peeled and cut into slices, cook them with broth, just enough to cover them; season with salt, pepper and nutmeg. Once they are tender, only the liquid needed to bind them should remain.
Then toss them, mixing in a pinch of chopped parsley with a clove of garlic.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| sauta | to toss |
| assaboura | to season |
| couire | to cook |
| pela | to peel |
| coupa | to cut |
| juvert | chopped parsley |
| aiet | garlic |
| liesoun | binding |
| bouioun | broth |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 375, page 181. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.