Sugar Pea and Jerusalem Artichoke Saute Recipe

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Sugar Pea and Jerusalem Artichoke Saute

This quick nutritious side dish recipe is low in fat, high in fiber. Jerusalem artichokes (also called "sunchokes") aren't really artichokes; they're the root of the sunflower. Eat them raw or lightly cooked.

  • 12 ounces fresh sugar snap pea pods (with pea shoots, optional)
  • 8 ounces Jerusalem artichokes or one 8-ounce can sliced water chestnuts, drained
  • 2 teaspoons margarine or butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Remove and discard strings from pea pods. Rinse pods under cold running water. Drain. Set aside.
  • Using a peeler or a paring knife, peel sunchokes. Cut into 1/4-inch pieces. In a large skillet heat the margarine or butter over medium-high heat. Cook and stir sunchokes, uncovered, for 2 minutes. Add salt and pepper. Stir in peas.
  • Cook mixture, covered, for 1 to 1-1/2 minutes or until the peas are just heated through but still crunchy. Transfer to a serving bowl or individual bowls. Top with pea shoots, if desired. Serve immediately. Makes 4 side-dish servings.
Nutrition Facts
  • Calories 108, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 184 mg, Carbohydrate 19 g, Fiber 4 g, Protein 4 g. Daily Values: Vitamin A 2%, Vitamin C 13%, Calcium 6%, Iron 14%.
  • Percent Daily Values are based on a 2,000 calorie diet
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