Recipe - Roast Cornish Game Hen And Jerusalem Artichok

4 Cornish game hens; wing tips
removed
20 Shallots; peeled and trimmed
1 pound Jerusalem artichokes; peeled
One fourth cup Olive oil
Kosher salt
Freshly ground black pepper
2 tablespoon Red wine, red wine vinegar
or stock
2 To 3 tomatoes; cored and
coarsely chopped
One half cup Drained medium green olives

Place rack in center of oven. Heat oven to 500
degrees F. PLace the hens, breast sides up, in a
14by12by2inch roasting pan. Put 20 shallots in
the cavity of each hen. Arrange the remaining
shallots and the Jerusalem artichokes in the pan so
that they touch as little as possible. Rub the oil
over the hens, shallots and Jerusalem artichokes and
the pan. Sprinkle salt and pepper pver everything.
Roast for 8 minutes. Move hens around and turn
vegetables with a wooden spatula so they won't stick.
Roast 7 12 minutes more, or until juices run clear.
Remove hens and vegetables to a serving platter or
individual plates. Tilt the pan and remove any grease.
Put pan over low heat, add the wine and tomatoes, and
cook 1 minute. Add olives and cook 2 minutes over
high heat, scraping any crisp bits with a wooden
spoon. Taste for salt and pepper. Put warm sauce
over heans and serve.

Nutritional info per serving: 621 cal; 51g pro, 36g
carb, 32g fat(45%), 3g fiber, 159mg chol, 734mg sodium

Source: Roasting: A Simple Art by Barbara Kafka
(Morrow) Miami Herald, 1/4/96
formatted by Lisa Crawford
Posted to MMRecipes Digest V3 #239

Date: 02 Sep 96 00:15:10 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM