• 8servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, E
MineralsSelenium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) canola oil

  2. 3/4 pound(s) Jerusalem artichokes , scrubbed and sliced 1/3-inch thick

  3. 2 carrots , cut into 3/4-inch pieces

  4. 2 parsnips , cut into 3/4-inch pieces

  5. 1/2 pound(s) fingerling potatoes , halved lengthwise

  6. 1 cup(s) (about 5 ounces) fresh lotus root , peeled and sliced

  7. 1/4 cup(s) pure maple syrup

  8. 1/4 cup(s) soy sauce

  9. A few drop(s) toasted sesame oil

  10. 1 tablespoon(s) toasted sesame seeds

  11. 2 scallions , thinly sliced

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. In a large ovenproof skillet, heat the canola oil until shimmering. Add the Jerusalem artichokes, carrots, parsnips, and potatoes, and cook over moderately high heat, stirring occasionally, until lightly browned, about 8 minutes. Transfer the skillet to the oven and roast for about 20 minutes, until all the vegetables are tender.

  2. Add the sliced lotus root to the skillet along with the maple syrup and soy sauce. Cook the vegetables over moderate heat, stirring frequently, until the sauce becomes syrupy and the vegetables are glazed, about 8 minutes. Stir the sesame oil, sesame seeds, and sliced scallions into the vegetables, and serve immediately.


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