Vegetarian Recipes: Rosemary Jerusalem Artichokes

Rosemary Jerusalem Artichokes

1 1/2 Tbs olive oil
1 pound Jerusalem artichokes, slice into rounds
1 garlic clove, finely chopped
Salt and freshly milled pepper
2 tsp chopped rosemary
1/2 cup dry white wine

Heat oil in a wide skillet. Add Jerusalem artichokes and garlic and saute for about 1 1/2 minutes. Season with the salt and pepper, add the rosemary and wine, and continue to cook over high heat until the wine is reduced to a few tablespoons. Add 1 tablespoon water, cover, and cook for a minute more or until tender crisp. (Although they can turn mushy in an instant, it can also take as long as 10 minutes before they're done.) Boil the excess liquid, if any, down to a glaze.

Disclaimer: Throughout this website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.