| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
American |
Vegtime3 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Sunchokes |
| 2 |
ts |
Vegetable oil |
| 1 |
lb |
Red-skin potatoes; scrubbed and diced |
| 1 |
c |
Chopped onion |
| 2 |
|
Cloves garlic; minced |
| 6 |
lb |
Cider vinegar |
|
|
OR seasoned rice wine vinegar |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
8 SERVINGS DAIRY-FREE 30 MINUTES
The sunchoke, better known as the Jerusalem artichoke, is neither from
Israel, nor is it related to the artichoke. It is the root of the sunflower
plant that has been harvested for centuries by the Native Americans. It is
delightfully crunchy when eaten raw and may be fried, roasted, boiled or
baked.
Scrub sunchokes well under cold running water. You may pare them if you
wish or leave skins on for more nutrients. Cut sun-chokes into 1-inch dice.
In large nonstick skillet, heat oil over medium heat. Add sunchokes and
cook, stirring occasionally, for 5 minutes. Add potatoes, onion and garlic
and cook, stirring often, until sunchokes and potatoes are tender and
crispy brown, about 25 to 30 minutes. Add vinegar, salt and pepper to taste
and serve hot.
PER SERVING: 101 CAL.; 2G PROT.; 0 TOTAL FAT (0 SAT. FAT); 24G CARB.; 0
CHOL.; 5MG SOD.; 2G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times, October, 1998, page 44
Converted by MM_Buster v2.0l.
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