Servings: 5-6

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Sauteed Sunchoke® Medley


2 cups thinly sliced Sunchokes®
Lime or lemon juice
2 tablespoons butter or margarine
1 1/2 cups sliced carrots
1/2 cup sliced onions
1 1/2 cups zucchini or yellow squash chunks (such as Baby Sunburst Squash)
2 tablespoons chopped fresh dill, or 2 teaspoons crushed dried basil
1/4 cup chopped parsley
2 tablespoons pimiento strips
1/8 teaspoon black pepper
Grated Parmesan cheese


Place sunchokes in a bowl of water to which a tablespoon of lemon or lime juice has been added. Set aside. In a large skillet melt butter; add onions and carrots and sauté vegetables for 5 minutes. Drain sunchokes, and add to the skillet with zucchini or yellow squash. Add dill, basil, parsley, and pimiento. Cover and cook for 5 to 7 minutes more. Season to taste  with salt and pepper. Sprinkle with Parmesan before serving.

Analyzed to serve 4. Calories 140, Total Fat 6g, Saturated Fat 3.5g, Trans Fat 0g, Cholesterol 15mg, Sodium 45mg, Total Carbohydrate 21g, Dietary Fiber 3g, Sugars 11g, Protein 3g, Vitamin A 170%, Vitamin C 40%, Iron 20%, 645 mg Potassium.