| 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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