Jerusalem Artichokes Greek Style
You can use this variety of sunflower, that uses tubers instead of seeds to reproduce and spread, to make a simple, wonderful appetizer.
1 lb. Jerusalem artichokes, sliced
2 cups tomato sauce
2 tbs. olive oil
2 tbs. fresh parsley
1 tbs. lemon juice
1/2 tsp. tarragon
10 drops liquid stevia or 1 tbs. barley malt or rice syrup (optional)
2 tbs. parsley, chopped
2 tbs. toasted hazelnuts, ground
1. Mix all ingredients except the parsley and hazelnuts, and marinate overnight, refrigerated, in a covered food container. Drain.
2. Bake, uncovered, 40 minutes in preheated 350° F in a shallow baking dish.
3. Garnish with parsley and hazelnuts.
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