Sugar Pea and Jerusalem Artichoke Saute
Recipe from
Better Homes and Gardens
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.
Servings:
4 side-dish servings
Prep Time:
15 mins
Total Time:
18 mins
Ingredients
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12 ouncesfresh sugar snap pea pods (with pea shoots, optional)see savings
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8 ouncesJerusalem artichokes or one 8-ounce can sliced water chestnuts, drainedsee savings
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2 teaspoonsmargarine or buttersee savings
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1/8 teaspoonsaltsee savings
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1/8 teaspoonpeppersee savings
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 information
Calories 108, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 184 mg, Carbohydrate 19 g, Fiber 4 g, Protein 4 g. Daily Values: Vitamin A 2%, Vitamin C 13%, Calcium 6%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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