Vegetables, Healthy Foods Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Jerusalem artichoke with mushrooms & thyme

Yield: 4 Servings

Ingredients:

• 2 lb Jerusalem artichokes
• 1 oz Butter
• 5 ts Olive oil; divided use
• 1 Onion chopped
• 1 c White wine
• 1 Bay leaf
• 1 1/2 lb Fresh mushrooms
• 4 Garlic cloves minced
• 1 sm Lemon
• 1 1/2 ts Fresh thyme

Instructions:

chopped Salt and pepper Peel and halve the jerusalem artichokes. In a large pan heat butter and 2 tablespoons olive oil. Add the onion and fry 2 minutes. Add jerusalem artichokes white wine bay leaf and water to cover. Bring to boil and cook on low heat until the jerusalem artichokes soften about 1 hour. Meanwhile thinly slice a small lemon (don't peel). Add the mushrooms to the pan then the thyme lemon slices and 3 tablespoons olive oil and cook another 20 minutes. Serve warm.

Web Standards & Support: