Sautéed Sunchokes

Total time: 30 minutes
     These were a new vegetable for me last spring.  They are just starting to come back to the markets now.  I love the flavor, they are easy to fix and keep well in the fridge - perfect winter vegetable. 

 Ingredients:

• 2 - 3 Jerusalem artichokes, aka sunchoke,250gr, 8.8oz
• 4 tsp butter, 19gr, .67oz
• 1 clove garlic, 4gr, .14oz
• 4 - 6 fresh sage leaves substitute 1 tbs dried

 Instructions:

• Peel sunchokes using a vegetable peeler. 
• Leave whole and put into a steamer basket over hot water.  Steam 20 minutes or until just tender when pierced with a sharp knife.  They may get a little grayish on the outside - no problem.
• When done remove and cut into 1/4" (.6cm) slices.
• Mince garlic.
• Chop sage leaves if using fresh.
• Melt butter in nonstick skillet.  Add garlic and sage and sauté 1 minute.
• Add sunchoke slices and sauté 5 - 10 minutes, until just starting to brown.  Remove and serve.

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Nutrition Information               Recipe serves 2             Entire Recipe / per serving Calories:   324 / 162 Total Carbohydrates:  44 / 22           Dietary Fiber:   4 / 2 Total Fat:  16 / 8          Saturated Fat:  10 / 5 Cholesterol:   40 / 20 Protein:   6 / 3 Calcium:  46 / 23 Sodium:    120 / 60

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/