Sweetbreads Dusted with Cloves

Ingredients

• 3 Jerusalem artichokes, peeled
• 3 large bunches Italian parsley
• 1 tablespoon honey
• ¼ cup water
• 3 tablespoons olive oil
• 2 tablespoons whole cloves
• 2 tablespoons instant flour
• 1 ½ pounds sweetbreads, soaked overnight in cold water, tough outer membrane removed, and patted dry
• ¼ teaspoon lemon juice

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    584 calories; 45 grams fat; 13 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 7 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 23 grams protein; 379 milligrams cholesterol; 207 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Boil the artichokes in water to cover until tender, about 40 minutes. Drain and puree in food processer. Reserve.
2. Wash the parsley and dry well in a salad spinner. Trim off and discard the stems. Heat the honey in a large pan until light in color. Add water and parsley leaves, and cook until parsely is wilted.
3. Puree mixture in a blender, then pass through strainer. Combine with artichoke puree. Add 1 tablespoon of the olive oil. Set sauce aside.
4. Grind cloves in a coffee grinder and combine with flour. Dust whole sweetbreads with clove mixture then saute them in remaining olive oil in a skillet over moderate heat for five minutes each side. Slice sweetbreads into 1/2-inch thick slices.
5. When ready to serve, reheat parsley sauce, add lemon juice and spoon onto serving plates. Cover with sweetbreads.

• These sweetbreads are excellent when served with an accompaniment of roasted celery root, parsnips, turnips and pearl onions.

1 hour 30 minutes