Sugar Pea and Jerusalem Artichoke Saute
ounces fresh sugar snap pea pods (with pea shoots, optional)
ounces Jerusalem artichokes or one 8-ounce can sliced water chestnuts, drained
teaspoons margarine or butter
- Remove and discard strings from pea pods. Rinse pods under cold running water. Drain. Set aside.
- Using a peeler or a paring knife, peel sunchokes. Cut into 1/4-inch pieces. In a large skillet heat the margarine or butter over medium-high heat. Cook and stir sunchokes, uncovered, for 2 minutes. Add salt and pepper. Stir in peas.
- Cook mixture, covered, for 1 to 1-1/2 minutes or until the peas are just heated through but still crunchy. Transfer to a serving bowl or individual bowls. Top with pea shoots, if desired. Serve immediately. Makes 4 side-dish servings.
Nutrition Facts(Sugar Pea and Jerusalem Artichoke Saute)
- Per serving:
- 108 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 5 mg chol.,
- 184 mg sodium,
- 19 g carb.,
- 4 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet