Sugar Pea and Jerusalem Artichoke Saute

This quick nutritious side dish recipe is low in fat, high in fiber. Jerusalem artichokes (also called "sunchokes") aren't really artichokes; they're the root of the sunflower. Eat them raw or lightly cooked.

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1 users rated this recipe an average rating of 1.0
Makes:
4 servings
Serving Size:
1 side-dish serving
Prep:
15 mins
Cook:
3 mins
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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)
    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
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