Jerusalem Artichokes With Parmesan
Published November 2, 1985
- Total Time
- 40 minutes
- Rating
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Ingredients
1 pound Jerusalem artichokes
¼ cup heavy cream
Coarse salt and freshly ground pepper to taste
½ cup freshly grated Parmesan cheese
2 tablespoons unsalted butter
Nutritional analysis per serving (4 servings)
21 grams carbs; 45 milligrams cholesterol; 258 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 16 grams fat; 2 grams fiber; 359 milligrams sodium; 9 grams protein; 11 grams sugar
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
- Step 1
Preheat oven to 400 degrees.
- Step 2
Peel the artichokes and simmer in salted, boiling water until barely soft. Remove and slice.
- 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.
Serve this with broiled or roast meat or poultry.
Private Notes