Porridge with Jerusalem artichoke
Jerusalem artichoke is a very useful root crop. It can be eaten in any form and tastes like a white cabbage stump or young sunflower seeds. If you want it to feel good in porridge, chop it finely or grate it on a coarse grater. And if you prefer a homogeneous porridge, grate the Jerusalem artichoke on a fine grater. With Jerusalem artichoke, you can cook any porridge, but consider the cooking time for this particular cereal.
Prepare all the necessary ingredients for making porridge with Jerusalem artichoke.
Pour water into a heavy bottomed saucepan and bring to a boil. Wash the Jerusalem artichoke, peel and grate on a coarse or medium grater. Put in a saucepan and cook for 5 minutes.
Pour the hercules into the pan and cook over low heat until thickened, stirring. This will take approximately 3 minutes.
Pour milk into the porridge, salt and cook until the hercules is ready. Remove the cooked porridge from the heat, add the butter and let stand covered for 5 minutes. Arrange the finished porridge on plates, pour over honey and serve.