Vegetarian Planet - Potato, Jerusalem Artichoke, and Carrot Gratin

[Guest guest]

I've been wanting to try Jerusalem artichokes, maybe this'll be how-

 

 

* Exported from MasterCook *

 

Potato, Jerusalem Artichoke, and Carrot Gratin

 

Recipe By :Vegetarian Planet - Didi Emmons

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds russet potatoes -- peeled and sliced as thin as possible

2 cups thinly sliced onions

1 tablespoon minced garlic

3 tablespoons olive oil

2 teaspoons minced fresh rosemsary

orange

1 teaspoon dried rosemary

1 teaspoon salt

freshly ground black pepper to taste

1/2 pound Jerusalem artichokes -- sliced as thin as possible

2 large carrots -- peeled and sliced as thin as possible

1 1/4 cups vegetable stock

or

1/2 cup white wine combined with 3/4 cup water

1/2 cup grated Parmesan cheese

 

Thinly sliced potatoes, Jerusalem artichokes, carrots, and the onions turn into

a down-home casserole when baked with rosemary and vegetable stock. For

slicing the vegetables, I prefer to use a mandoline, but a food processor with a

slicing attachment or a sharp knife works fine, too. Jerusalem artichokes are

often labeled " sunchokes " in supermarkets. They resemble large gingerroots, and

their unique, mild flavor is reminiscent of artichokes. But the Jerusalem

artichoke is not even related to the conventional artichoke; it is a tuber in

the sunflower family. Jerusalem artichokes are generally available from October

through April.

 

Preheat the oven to 350F. In a large bowl, combine the potatoes with the

onions, garlic, olive oil, rosemary, saltt, and pepper. Toss well. Put half

this mixture into a 9 x 13-inch casserole pan, then spread the Jerusalam

artichokes and carrots over the potatoes. Spread the rest of the potato-onion

mixture on top. Pour the stock or wine and water evenly over the vegetables,

and bake them, uncovered, for 1 hour or until the vegetables are tender when

poked with a knife.

 

Take the pan out of the oven, and sprinkle the vegetables with the Parmesan

cheese. Increase the oven temperature to 400F, then return the pan to the oven.

Bake 10 minutes more.

 

Remove the pan from the oven. Cut the gratin into squares, and serve. (The

gratin is particularly good served on a bed of greens, such as arugula or

watercress, dressed with olive oil and lemon juice.) This gratin is even better

reheated the day after it's made.

 

 

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Per Serving (excluding unknown items): 330 Calories; 10g Fat (26.3% calories

from fat); 9g Protein; 53g Carbohydrate; 6g Dietary Fiber; 6mg Cholesterol;

841mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0