Roasted Winter Vegetable Strata (Jerusalem Artichokes, Brussels Sprouts & Spinach)


My search for new uses for my Jerusalem artichokes led me to an unexpected place today. I had fully planned on making a roasted vegetable and pasta dinner, but then I spied a half loaf of a hearty whole wheat bread I had made sitting on the counter.

As you can see, it was a nice crusty loaf. So my mind turned to making a strata. It has probably been 20 years since I made a strata, but…why not try. So I searched through various recipes and decided on approximate ratios I would use for bread to milk, eggs, and cheese.

So, in addition to my bread and the Jerusalem artichokes from my garden, 

I had brussels sprouts and eggs from Highland Orchards, organic milk from Trickling Springs Farm, and and some organic spinach and extra sharp cheddar cheese. All flavors that would come together well in my strata.

It was delicious if I do say so myself!

I almost liked it even better as a cold leftover the next day for lunch.

Roasted Winter Vegetable Strata (Jerusalem Artichokes, Brussels Sprouts & Spinach) 

1/2 lb Jerusalem artichokes, sliced 1/4″ thick (from the garden)

1/2 lb Brussels sprouts, sliced 1/4″ thick (from Highland Orchards)

4 – 5 cups baby spinach

1 Tbsp olive oil

Kosher salt and freshly ground black pepper, to taste

4 – 5 cups hearty bread, cubed (from my kitchen)

1 1/4 cups milk (from Trickling Springs Farm)

4 eggs, beaten (from Highland Orchards)

6 oz extra sharp cheddar cheese, grated

Directions

Heat the oven to 425F.

In a large bowl, toss the Jerusalem artichokes and Brussels sprouts with the oil, salt and pepper. Spread on a baking sheet. Roast for 30 minutes, stirring after 15 minutes.

Toss the spinach in the same bowl that the other vegetables were in to coalt lightly with the remaining oil and seasoning. Add the spinach and roast for another 5 minutes.

Remove from the oven and let cool. Reduce oven to 350F.

In a small bowl, mix together the eggs and milk.

Coat a 3 qt casserole with cooking spray.

Mix together the bread, cheese and roasted vegetables and turn out into the casserole dish.

Pour the milk and eggs over the bread mixture and press it dow slightly to soak the topmost pieces of bread.

Bake for 50 – 60 minutes, until the casserole has set.

Serve and enjoy!

Serves 4.

Categories: Breakfast, Jerusalem Artichokes, Kosher, Main Dish, Recipe, Spinach | Tags: , | 1 Comment

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One thought on “Roasted Winter Vegetable Strata (Jerusalem Artichokes, Brussels Sprouts & Spinach)

  1. Pingback: Roasted Jerusalem Artichokes, Sweet Potatoes, Brussels Sprouts and Broccoli | Andrea's Garden Cooking

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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