Servings: 4-5

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Sunchoke® Baby Carrots and Leeks in Fresh Herb Sauce


1 16-ounce package Sunchokes®, sliced
1 bunch Baby Carrots, trimmed and peeled
1 leek, white part only, sliced
2/3 cup chicken broth
1 1/2 teaspoons cornstarch
1 tablespoon fresh basil leaves, chopped1 or 1 teaspoon crushed dried basil
1 tablespoon fresh dill or thyme leaves, chopped, or 1 teaspoon crushed dried herb
1 teaspoon Dijon mustard
Salt and pepper to taste


In a steamer basket, place sunchokes and baby carrots. Bring water to boiling. Reduce heat and steam, covered,  for 7 to 8 minutes. Add leeks, steam 2 minutes more. Remove steamer from pan. Drain off all but 3 tablespoons of the liquid. To liquid in pan add chicken broth. Stir in cornstarch, herbs and mustard. Bring to boiling. Reduce heat and simmer 1 minute. Add vegetables and toss well. Season to taste.

Analyzed to serve 5. Calories 120, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 200mg, Total Carbohydrate 27g, Dietary Fiber 4g, Sugars 13g, Protein 3g, Vitamin A 270%, Vitamin C 20%, Iron 20%, 707 mg Potassium.