Jerusalem Artichoke Veggie Mix

READY IN: 20mins
Recipe by Bergy

Quick & easy veggie dish add salt & pepper to your liking and any other spices you fancy like oregano, parsley or Italian spice blend. Use your own imagination.

Top Review by William (Uncle Bill) Anatooskin

Hi Bergy; I have a small area where I grow Jerusalem Artichokes. This year they grew so well. Dug up a batch yesterday and they are just beautiful, clean and a real nice size. Then what to do with them besides the standard, sliced and light fried in butter and olive oil. Found your recipe and WOW, what a great Veggie Mix. Besides, my DW got some brussels sprouts for me and this worked in just super great. I did add some oregano and Italian Spice Blend along with some fresh garlic. I will be making this again as I have loads of artichokes. However, I must try your other recipes, Jerusalem Artichokes with Parmesan and Jerusalem Artichoke Stir Fry. Thanks BIG loads for your delightful recipes. "Uncle Bill"

Ingredients Nutrition

  • 1 12 cups sliced cleaned jerusalem artichokes (1/4" slices)
  • 20 baby carrots, cleaned
  • 16 Brussels sprouts, cleaned & cut in half
  • 4 cloves garlic, peeled,sliced
  • vegetable oil cooking spray
  • 34 cup water or 34 cup dry white wine

Directions

  1. Heat you wok or skillet.
  2. Lightly spray with oil.
  3. Add carrots and stir fry for 3 minutes.
  4. Add remaining ingredients, cover and steam until the veggies are cooked to your liking.
  5. (I usually only steam for 6 minutes but this leaves them quite crisp).
  6. Watch that the wine has not all evaporated and your veggies get seared on the bottom before you finish steaming them add a bit more wine as necessary.

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