Sunchoke-Yam Breakfast (4 PTS)

Recipe Ingredients

2 cups	292g / 10oz	Sunchokes - diced
2 cups	292g / 10oz	Yams - peeled & diced
		Salt and pepper
1/2 cup	31g / 1.1oz	Onion - chopped
1		Garlic - minced
1 tablespoon	15ml	Fresh parsley - minced
1/8 teaspoon	0.6ml	Ground nutmeg
1 tablespoon	15ml	Vegetable oil

Recipe Instructions

Boil sunchokes first, then hold under running water-the skins will slide

right off. If you don't peel sunchokes, make sure you scrub them well.

In a saucepan, place sunchokes and yams with enough water to cover. Bring

to a boil, then simmer, covered, for about 5 to 6 minutes. Drain. In a

non-stick skillet, heat the vegetable oil, then saute onion and garlic

until onion is tender. Add sunchokes, yams, parsley, nutmeg and salt and

pepper to taste. Toss and heat through, about 2 more minutes.

Per serving: 199 cals; 39g carbs; 3g protein; 0mg chol; 14mg sodium; 4g

fiber; 4g fat (17% of calories from fat)

MC Formatted & WW Pointed by Mary [[email protected]]10/20/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.