Guest guest Posted March 31, 2002 Report Share Posted March 31, 2002 * Exported from MasterCook Mac * Roasted Jerusalem Artichokes Recipe By : Madhur Jaffrey, World Vegetarian, p. 233 Serving Size : 4 Preparation Time :0:00 Categories : vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 whole Jerusalem artichokes -- (about 2 1/2 oz ea) little vegetable oil for rubbing salt -- optional pepper -- optional This is my favorite method of cooking these artichokes. You do not have to bother with peeling them; the outside stays crisp and the inside can soften all it wants. Each artichoke transforms into a parsnip-flavored popover or Yorkshire pudding! You just cut it open while it is still hot, put butter on it if you like (I do not bother), put a little salt and pepper (I do not bother), and devour it. If the Jerusalem artichokes are larger or smaller, you will need to adjust the cooking time. Serves 4. Preheat the oven to 400 F. Scrub the artichokes well to remove all the dirt. Pat them dry, rub with oil, and then put them in a single layer on a baking tray. Bake 40 to 45 minutes, or until just tender. Prick with the point of a knife to check. The whole artichoke will just begin to give a little. Serve immediately. To eat, cut in half and dot with butter and sprinkle lightly with salt and pepper if desired. Source: Madhur Jaffrey, World Vegetarian Copyright 1999 by Madhur Jaffrey Typed and MC Formatted by Eruna Schultheiss - - - - - - - - - - - - - - - - - - Per serving: 228 Calories; 0g Fat (0% calories from fat); 6g Protein; 52g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 9 Vegetable _____ Quote Link to comment Share on other sites More sharing options...
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