VCE: Wine-Glazed Jerusalem Artichokes with Rosemary

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* Exported from MasterCook Mac *

 

Wine-Glazed Jerusalem Artichokes with Rosemary

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, p 384

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 tablespoons olive oil

1 pound Jerusalem artichokes -- sliced into rounds

1 clove garlic -- finely chopped

salt and freshly milled pepper

2 teaspoons chopped rosemary

1/2 cup dry white wine

 

Heat the oil in a wide skillet. Add the Jerusalem artichokes and

garlic and saute for about 1 1/2 minutes. Season with salt and

pepper, add the rosemary and wine, and continue to cook over high

heat until the wine is reduced to a few tablespoons. Add 1 tablespoon

water, cover, and cook for a minute more or until tender-crisp.

(Although they can turn mushy in an instant, it can also take as long

as 10 minutes before they're done.) Boil the excess liquid, if any,

down to a glaze.

 

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Per serving (excluding unknown items): 152 Calories; 5g Fat (34%

calories from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol;

6mg Sodium

Food Exchanges: 3 1/2 Vegetable; 1 Fat

 

 

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