Try this Jerusalem Artichoke with Mushrooms and Thyme recipe, or contribute your own.
Suggest a better descriptionPeel and halve the jerusalem artichokes. In a large pan, heat butter and 2 tablespoons olive oil. Add the onion and fry 2 minutes. Add jerusalem artichokes, white wine, bay leaf and water to cover. Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1 hour. Meanwhile, thinly slice a small lemon (dont peel). Add the mushrooms to the pan, then the thyme, lemon slices and 3 tablespoons olive oil, and cook another 20 minutes. Serve warm.
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Serving Size: 1 Serving (479g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 344 | ||
Calories from Fat: 106 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 142.6mg | 5 % | |
Potassium 1819.6mg | 48 % | |
Total Carbohydrate 52.9g | 16 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 46.5g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 344
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