Photo: Sorin Gheorghita
Jerusalem Artichokes with Walnut and Dill Recipe
7 ingredients
4 servings
openrecipes
Whoever decided that walnut and dill belong together was a genius. Here, against the nutty background of Jerusalem artichokes, sautéed al dente so that they keep...
Estimated Nutrition (whole recipe, rough)
329
Calories
6g
Protein
28g
Fat
20g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 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
- 1 pound/500 g Jerusalem artichokes (also known as sunchokes)
- 2 tablespoons unsalted butter
- Salt and pepper
- 2 tablespoons walnut oil
- 1/2 cup/60 g roughly crushed walnuts
- 2 to 3 tablespoons chopped fresh dill
- Lemon juice to taste
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