Sunchoke and potatoes

1 servings

Ingredients

Quantity Ingredient
1 pounds Sunchokes
2 teaspoons Vegetable oil
1 pounds Red-skin potatoes; scrubbed and diced
1 cup Chopped onion
2 Cloves garlic; minced
6 pounds Cider vinegar
OR seasoned rice wine vinegar
Salt and freshly ground black pepper; to taste

Directions

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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