Roasted Jerusalem Artichoke Stacks
Stacks of Jerusalem Artichokes roasted with garlic and thyme then gratinated! An easy jerusalem artichoke recipe.
Prep Time: 15 minutes
Cooking Time: 50 minutes
Servings: 12
Ingredients
- 1 lb. of Jerusalem artichokes
- olive oil
- 1 clove of garlic
- 1/2 tsp of fresh thyme or to taste
- 1/3 cup of grated parmesan cheese + extra for gratinating
- 3/4 cup of bread crumbs, those like panko are good, but plain will do
- 3 tbsp of butter
- salt and pepper
Directions
- Pre-heat the oven to 350F.
- Wash the Jerusalem artichokes. Slice the Jerusalem artichokes into 1/8 inch thick slices.
- Peel the garlic and chop it finely.
- Place the sliced Jerusalem artichokes into a large bowl with the garlic. Drizzle with enough olive oil to coat the slices. Add the thyme. Mix well.
- Sprinkle the cheese over the mixture and toss making sure the cheese is well distributed.
- Season with salt and pepper.
- Spray a 12 hole muffin pan with nonstick spray. Stack the slices up in the muffin holes, distributing the slices evenly across the pan. Cover the muffin pan with aluminum foil.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 93 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 10 mg |
| Sodium | 107 mg |
| Total Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Total Sugars | 4 g |
| Added Sugars included | |
| Protein | 3 g |