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EV9/24/06
Roasted Jerusalem artichokes with rosemary
Roasted Jerusalem artichokes with red onion, garlic and rosemary
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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Ris the leaves of the rosemary sprigs. Cut the onion into pieces.
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Peel the Jerusalem artichokes with a peeler and cut into parts. Divide them over a griddle covered with parchment paper.
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Remove the garlic cloves and place them between the Jerusalem artichokes.
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Sprinkle with the rosemary and place the onion in between.
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Drizzle with oil and sprinkle with salt. Roast the vegetables in approx. 45 minutes in the middle of the oven until done.
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Nutrition
265Calories
Sodium33% DV780mg
Fat15% DV10g
Protein12% DV6g
Carbs13% DV38g
Fiber16% DV4g
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