Sunchokes - Raw or Cooked Recipe Video
Summary
Ingredients
| Sunchoke | 1 Cup (16 tbs), chopped (for sauteed sunchoke) | |
| Butter | 1 Tablespoon (for sauteed sunchoke) | |
| Soya sauce | 1 Teaspoon (for sauteed sunchoke) | |
| Red pepper spice blend | 1 Tablespoon (for sauteed sunchoke) | |
| Carrot | 1⁄2 Large, chop (for sauteed sunchoke) | |
| Celery | 1⁄2 Bunch (50 gm) (for sauteed sunchoke) | |
| Orange | 1 Large, squeeze | |
| Jalapeno roots spice blend | 1 Tablespoon | |
| Parsley | 3 Tablespoon, chopped finely |
Nutrition Facts
Serving size
Calories 213 Calories from Fat 58
% Daily Value*
Total Fat 7 g10.2%
Saturated Fat 3.9 g19.6%
Trans Fat 0 g
Cholesterol 16.1 mg5.4%
Sodium 194 mg8.1%
Total Carbohydrates 38 g12.5%
Dietary Fiber 6.3 g25.2%
Sugars 22.8 g
Protein 4 g8.9%
Vitamin A 110.2% Vitamin C 141.6%
Calcium 11% Iron 32.1%
*Based on a 2000 Calorie diet
Directions
1. For sautéed sunchoke, in a pan melt butter and add sunchoke in it. Mix well.
2. Spray soya sauce on top of the sunchoke in pan. Add a little water, sprinkle red pepper spice blend over it. Mix well and cook until they are tender.
3. For salad, in a bowl combine carrot, celery, and sunchoke.
4. Squeeze orange juice on top. Sprinkle jalapeno roots spice blend. Toss them well.
SERVING
5. Serve sautéed sunchoke and salad with parsley garnish.
Chef
