Braised Sunchokes (Jerusalem Artichokes)

Total time: 30 minutes
     Braising can add a lot of flavor to vegetables as well as meats, usually with little or no added fat. I added Herbes de Provence to these but almost any herb will work: thyme, basil, marjoram, rosemary.

 Ingredients:

• 2 - 3 Jerusalem artichokes aka sunchokes,250gr, 8.8oz
• 1/3 cup (3oz, 90ml) chicken stock, 75gr, 2.6oz
• 1 tsp Herbes de Provence or marjoram

 Instructions:

• Peel sunchokes using a vegetable peeler.  Cut into sticks about 1/2" (1cm) square by 2 " (5cm) long (or however long the sunchoke is). 
• Put sunchokes into a small skillet or medium saucepan.  Add stock and herbs, cover and bring to a boil.
• Reduce heat and partially uncover.  Simmer until tender and most of the stock is gone, 15 - 20 minutes.
• Remove, drain if necessary and serve.

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Nutrition Information               Recipe serves 2             Entire Recipe / per serving Calories:   188 / 94 Total Carbohydrates:  44 / 22           Dietary Fiber:   4 / 2 Total Fat:   0 / 0          Saturated Fat:  0 / 0 Cholesterol:   1 / .5 Protein:   6 / 3 Calcium:  38 / 19 Sodium:    88 / 44

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/