Roasted Sunchokes, Mushrooms, and Rainbow Chard with Sage, Rosemary &

Name: Roasted Sunchokes, Mushrooms, and Rainbow Chard with Sage, Rosemary &
Ingredients: 6-8 sunchokes, chopped into ¾ inch hunks; 8-10 cremini mushrooms cut into quarters (chanterelles and maitakes work well too!); ½ bunch swiss chard, cut down the spine and roughly chopped; 1 turkey breast (skin on for a moist and crispy result) or leg/thigh, cut into 2 pieces (you can use chicken, of course); Handfuls of fresh herbs: sage leaves, roughly chopped, rosemary, and thyme (use dry if you don’t have them on hand); About 2 tbsp organic olive oil; Salt; pepper

www.farmacopia.net

Author: Lily MazzarellaSunchokes, or Jerusalem Artichokes, are a rich source of prebiotic inulin—the preferred food of our healthy bacteria. They are a low-glycemic alternative to potatoes and can...

View full recipe on www.farmacopia.net

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.farmacopia.net.

Share this recipe:

Cooking tools:

Baking dish
Oven
Cutting board
Chef's knife
Mixing bowl

Ingredients

6-8 sunchokes, chopped into ¾ inch hunks
8-10 cremini mushrooms cut into quarters (chanterelles and maitakes work well too!)
½ bunch swiss chard, cut down the spine and roughly chopped
1 turkey breast (skin on for a moist and crispy result) or leg/thigh, cut into 2 pieces (you can use chicken, of course)
Handfuls of fresh herbs: sage leaves, roughly chopped, rosemary, and thyme (use dry if you don’t have them on hand)
About 2 tbsp organic olive oil
Salt
pepper