"French Friday's with Dorie" - Roasted Jerusalem Artichokes with Garlic”

My guys don't really care much for Jerusalem Artichokes, we have tried them many different ways because I enjoy them. Also they are very hard to get in different parts of the country. I looked at Dorie's recipe and knew that I had to add a few more veggies to mine that my family would also eat, so here is my take on the recipe...

• 1 small sweet potatoes
• 2 large Jerusalem Artichokes
• 2 peeled parsnips, sliced
• 1/2 small cauliflower
• 3 tablespoons minced fresh parsley
• 6-8 small button mushrooms
• 1/2 medium onion, sliced 1/4 inch thick
• 2 garlic cloves 
•  1/8 cup olive oil
•  1/2 teaspoon salt
• 1/4 cup chicken broth

 

Directions

• Peel and cube sweet potato and Jerusalem Artichokes. Add cauliflower, parsnips, mushrooms. Coated with olive oil and place in 13 x 9 inch baking dish. Sprinkle with parsley, salt and pepper. For moister vegetables you can add 1/4 cup of chicken broth. Pour broth over all. Top with onions and garlic. Cover and bake at 350° for 1 hour or until vegetables are crisp-tender. Uncover; bake 10-15 minutes longer or until vegetables reach desired tenderness. Yield: 8 servings.

Also if you would like more information about these yummy little tubers visit our Wordless Wednesday Challenge post entitled Jerusalem Artichokes

 Nutrition Facts: 1 serving (3/4 cup) equals 136 calories, Total Fat 7.3, Carbohydrate, 17.6, Sodium 31.4, Fiber 3.6g, Protein 1.9, Sugar 3.8.