Sauteed Jerusalem Artichoke Recipe
These tasty tubers are sliced and sauteed with garlic, bay leaves and a little vinegar. Jerusalem artichokes, or sunchokes, make a tasty side dish with any kind of meat, fish or poultry.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 2 1x
- Category: Side Dish
Ingredients
Scale
- 10 1/2 oz (300g) Jerusalem artichokes (sunchokes)
- 1 or 2 bay leaves
- 1 finely sliced garlic clove
- Splash of white wine vinegar
- Olive oil, to saute
- Salt and black pepper, to taste
Instructions
- Peel and chop the artichokes.
- Toss them in lemon juice if you aren’t using them immediately (else they might discolor).
- Add some oil to a skillet and get it hot, swirling it around.
- Fry the Jerusalem artichokes until golden on both sides.
- Add the garlic, vinegar, bay leaves, salt and pepper.
- Cook covered for 20 to 25 minutes, or until tender.
- Take off the lid and discard the bay leaves.
- Cook for another couple of minutes to crisp them up, then serve hot.
Nutrition
- Serving Size: 1/2 the Recipe:
- Calories: 150
- Sugar: 14.5g
- Fat: 3.8g
- Saturated Fat: 0.6g
- Carbohydrates: 24.5g
- Protein: 3.3g
Find it online: https://victoriahaneveer.com/sauteed-jerusalem-artichoke-recipe/