Artichokes with Jerusalem Artichokes
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
132
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 132 cal. | (6 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26 g | (87 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 976 mg | (24 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Jerusalem artichoke
- 400 grams small Artichoke
- 3 Tbsps lemon juice
- 3 Tbsps olive oil
- 1 garlic clove
- salt
- freshly ground peppers
- Dill (for garnish)
Preparation steps
1.
Rinse the Jerusalem artichokes and place in a pot with cold water. Bring to a boil and cook for about 20 minutes; the tubers should still have a slight bite. Drain, rinse and drain. Peel the Jerusalem artichokes and depending on the size leave whole or halve. Rinse the artichokes, quarter lengthwise or cut into eighths (depending on size) and drizzle with lemon juice. Heat olive oil in a frying pan. Peel the garlic and press into pan. Cook the artichoke and Jerusalem artichoke pieces about 10 minutes, turning occasionally. Season with salt and pepper and serve garnished with dill. Serve with herb yogurt as desired.
