* Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. Place the Jerusalem artichokes and potatoes in a mixing bowl and season with the salt, black pepper, and cayenne. Mix in 2 tablespoons of the olive oil and toss to coat. Butter the bottom and sides of a 2-quart baking dish. Put half of the artichoke-potato mixture in the bottom of the pan, then sprinkle with 1/4 cup of the chopped onions, 1 teaspoon of the chopped garlic, and 1/4 cup of the cheese and the flour. Top this with the remaining artichoke-potato mixture. Sprinkle with the remaining 1/4 cup onions, 1 teaspoon garlic, and 1/2 cup cheese. Pour the milk over the mixture. In a bowl, mix together the remaining 2 tablespoons olive oil with the bread crumbs, parsley and season with Emerils Essence. Spread this topping evenly over the mixture. Bake for 1 hour, or until the potatoes are tender. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A76 broadcast 12-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 12-05-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 6|
|Calories from Fat: 100 (38%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 25.3mg||8 %|
|Sodium 209.2mg||7 %|
|Potassium 590.4mg||16 %|
|Total Carbohydrate 32.3g||9 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 29.9g|
|Protein 9.2g||13 %|
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Calories per serving: 262
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