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Sugar Pea and Jerusalem Artichoke Saute

Makes: 4 servings
Serving size: 1 side-dish serving
Prep 15 mins Cook 3 mins
Sugar Pea and Jerusalem Artichoke Saute
  • 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

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,
  • cal. (kcal) 108,
  • Fat, total (g) 2,
  • chol. (mg) 5,
  • sat. fat (g) 1,
  • carb. (g) 19,
  • fiber (g) 4,
  • pro. (g) 4,
  • vit. A (RE) 21,
  • vit. C (mg) 8,
  • sodium (mg) 184,
  • calcium (mg) 61,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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