Baked Jerusalem artichoke with parsnips
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 209, total fat 14 G., saturated fats 1 G., proteins 2 G., carbohydrates 21 G., fiber 4 G., cholesterol 0 mg, sodium 342 mg, sugar 9 G.
Calories 209, total fat 14 G., saturated fats 1 G., proteins 2 G., carbohydrates 21 G., fiber 4 G., cholesterol 0 mg, sodium 342 mg, sugar 9 G.
Jerusalem artichokes are tubers that look like a cross between a potato and ginger. They're a relative of the sunflower, native to North America. Many people try to peel Jerusalem artichokes, but the bumpy tubers are best left unpeeled and thoroughly washed. Parsnips and onions add a pleasant, piquant flavor to this side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g Jerusalem artichoke, cut into pieces
- 4 parsnips (about 220 g), cut into large cubes
- 1 small onion, diced into medium cubes
- 2 cloves garlic, crushed
- 2 tsp fresh rosemary, coarsely chopped
- 1/4 cup canola oil
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
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Recipes with similar ingredients: parsnip root, rosemary, onions, garlic, Jerusalem artichoke, black pepper
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In a medium bowl, combine the Jerusalem artichokes, parsnips, onion, garlic, rosemary, canola oil, salt and pepper and toss to distribute evenly.
- Transfer to a baking sheet and roast until vegetables are browned and tender, 20 to 25 minutes.Jerusalem artichokes are tubers of irregular shapes. When cooked, they acquire a starchier texture. Jerusalem artichokes contain a large amount of minerals and are also a source of fiber.
Author of the recipe - Chef Freddy Bitsoy (Freddie J. Bitsoie), a Navajo-born chef consultant and educator specializing in Native cuisine, was nominated as the author of "Best Fall Cookbook."
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