Scrub Jerusalem artichokes and cook in simmering water 30-40 minutes, until tender. Drain and discard cooking liquid. Peel and mash artichokes and place in a large saucepan. Stir in chicken broth and green onions. Simmer for about 15 minutes; season to taste with salt/pepper and serve sprinkled with dill. Source: Spirit of the Harvest
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|Serving Size: 1 Serving (590g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 6 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1444.4mg||50 %|
|Potassium 1132.5mg||30 %|
|Total Carbohydrate 41.4g||12 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 37.1g|
|Protein 6.8g||10 %|
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Calories per serving: 185
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