| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Appetizers |
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, chopped |
|
|
Salt and pepper |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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