Jerusalem Artichokes With Parmesan

By Moira Hodgson

Total Time
40 minutes
Rating
4(32)
Comments
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Featured in: FOOD; PARMESAN: TAKE CARE IN SELECTING IT AND ENJOY ITS USEFULNESS

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Ingredients

Yield:4 servings
  • 1pound Jerusalem artichokes
  • ¼cup heavy cream
  • Coarse salt and freshly ground pepper to taste
  • ½cup freshly grated Parmesan cheese
  • 2tablespoons unsalted butter
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

258 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 9 grams protein; 359 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

    Peel the artichokes and simmer in salted, boiling water until barely soft. Remove and slice.

  3. Step 3

    Arrange the slices in a buttered baking dish. Pour on the cream and sprinkle with salt and pepper, Parmesan and pieces of butter. Bake for about 20 minutes, or until lightly browned.

Tip
  • Serve this with broiled or roast meat or poultry.

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Ratings

4 out of 5
32 user ratings
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