VCE: Sauteed Jerusalem Artichokes with Sunflower Seeds

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* Exported from MasterCook Mac *

 

Sauteed Jerusalem Artichokes with Sunflower Seeds

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, p 383

Serving Size : 4 Preparation Time :0:00

Categories : Vegan Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound Jerusalem artichokes -- slice in 1/4 " rounds

2 tablespoons sunflower seed oil

salt and freshly milled pepper

3 tablespoons toasted sunflower seeds

2 tablespoons chopped parsley

1 teaspoon chopped thyme

 

Serves 4 to 6.

 

Saute the Jerusalem artichokes in the oil in a large skillet over

high heat until lightly browned and tender but still a bit crisp.

Taste them as they cook; they can be done in 5 minutes or as long as

10. Season with salt and pepper, add the sunflower seeds, parsley,

and thyme, and toss well.

 

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Per serving (excluding unknown items): 126 Calories; 4g Fat (25%

calories from fat); 3g Protein; 21g Carbohydrate; 0mg Cholesterol;

6mg Sodium

Food Exchanges: 3 1/2 Vegetable; 1/2 Fat

 

 

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