| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Diabetic, Side dishes, Vegetables | 4 | Sweet ones | |
INGREDIENTS
| 1/2 | lb | Sm Jerusalem artichokes; (sunchokes). sliced |
| 3/4 | lb | Fresh green beans; |
| 2 | cl | Garlic; minced |
| 2 | ts | Walnut oil; |
| 1/2 | Red pepper; diced | |
| 2 | tb | 1Fresh lemon juice; |
| 1 | tb | Walnuts; chopped |
| Pepper to taste |
INSTRUCTIONS
Wash and trim artichokes and beans. Bring a large kettle of water to a boil and cook artichokes until tender, about 15 minutes minutes. Add green beans and cook 3 to 4 minutes. Drain and keep warm. Saute garlic 1 minutes in walnut oil, tne add bell pepper to warm. Mix all ingredients together and serve. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 124; CHO: 0mg; CAR: 20g; PRO: 4g; SOD: 6mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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