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Recipe by
Jerusalem Artichokes with Butter is a delicious side dish made with Jerusalem artichokes cooked in butter and flavored with parsley and salt. This recipe is simple to prepare and a great alternative to classic potatoes. Jerusalem artichokes are roots similar to potatoes, but with a slightly sweeter taste and a crunchier texture. The butter gives the dish a delicious creaminess, while the parsley adds freshness. This side dish is perfect to accompany meat or fish dishes.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Scrape the Jerusalem artichokes, wash them and cut them into wedges
Step 2 of 5: Drop them into a pot of boiling salted water and cook them for about 10 minutes
Step 3 of 5: Drain them and pour them into a casserole with the butter, salt, cover and cook over low heat for about 1 hour
Step 4 of 5: If necessary, add a little broth
Step 5 of 5: Chop the parsley and add it 5 minutes before the end of cooking
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving165 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 934 kJ223 kcal | 566 kJ135 kcal |
| Fat | 12.51 g | 7.58 g |
| of which saturated fatty acids | 7.31 g | 4.43 g |
| Carbohydrates | 25.66 g | 15.55 g |
| of which sugars | 15.16 g | 9.19 g |
| Fibre | 2.39 g | 1.45 g |
| Protein | 3.12 g | 1.89 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
