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Sugar Pea and Jerusalem Artichoke Saute
Ingredients
-
12
ounces fresh sugar snap pea pods (with pea shoots, optional)
-
8
ounces Jerusalem artichokes or one 8-ounce can sliced water chestnuts, drained
-
2
teaspoons margarine or butter
-
1/8
teaspoon salt
-
1/8
teaspoon pepper
Directions
1. Remove and discard strings from pea pods. Rinse pods under cold running water. Drain. Set aside.
2. 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.
3. 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)
- Servings Per Recipe 4,
- Calories 108,
- Protein (gm) 4,
- Carbohydrate (gm) 19,
- Fat, total (gm) 2,
- Cholesterol (mg) 5,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Vitamin A (RE) 21,
- Vitamin C (mg) 8,
- Sodium (mg) 184,
- Calcium (DV %) 61,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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