Photo: Ernest Porzi
Jerusalem Artichokes with Crispy Prosciutto Recipe
7 ingredients
25 min + 25 min
4 servings
openrecipes
In this Jerusalem artichoke recipe, crispy prosciutto and bright mint elevate this humble vegetable to side dish stardom.
Estimated Nutrition (whole recipe, rough)
198
Calories
5g
Protein
14g
Fat
19g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 2 ounces thinly sliced prosciutto
- 1 pound Jerusalem artichokes (also known as sunchokes), well scrubbed and cut into 1/4-inch-thick slices
- 3 tablespoons water
- 1 large shallot , peeled and minced
- 2 teaspoons roughly torn mint
- 2 teaspoons freshly squeezed lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes