Roast cornish game hen & jerusalem artichok

Yield: 4 Servings

Measure Ingredient
4 \N Cornish game hens; wing tips removed
20 \N Shallots; peeled and trimmed
1 pounds Jerusalem artichokes; peeled
¼ cup Olive oil
\N \N Kosher salt
\N \N Freshly ground black pepper
2 tablespoons Red wine, red wine vinegar or stock
2 \N To 3 tomatoes; cored and coarsely chopped
½ 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 14-by-12-by-2-inch 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, ¼/96 formatted by Lisa Crawford

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