Jerusalem Artichokes with Cider and Ginger
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1 tablespoon extra virgin olive oil
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1 pound Jerusalem artichokes (2 cups), peeled or unpeeled and cut into chunks
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2 teaspoons grated fresh ginger
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1/4 cup apple cider
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon chopped flat leaf parsley
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In a large skillet heat oil over medium-high heat. Cook artichokes for 5 to 6 minutes or until crisp-tender, stirring often.
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Add ginger and cook 30 seconds.
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Remove from heat. Stir in apple cider, salt and pepper. Sprinkle with parsley.
Yields 4 servings.
| Nutrition Facts Serving Size: per recipe: 4..................... |
| Amount Per Serving |
| Calories 125 ......................... Calories from fat 27 |
| ............................................................
%
Daily Value Total Fat 3g............................ 81 5%.........Saturated Fat trace1 2% Cholesterol 0mg.....3 0% Sodium 139mg........ 6% Carbohydrate 22g............ 7% ............Dietary Fiber 2g........ 0 8% Protein 2g................................................ 5% Vitamin A: 1%..... Vitamin C: 10% Folacin: 4% Calcium: 2%......... Iron: 22% Potassium: 15% |
Source: Modified from original source: http://www.recipes.bhg.com/recipes
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu