Shaved Sunchoke Salad with Parmesan and Arugula

Author: 
Brian Bistrong
  • 1 Pound  sunchokes (Jerusalem artichokes)
  • 6 Tablespoons  extra-virgin olive oil
  • 2 Tablespoons  fresh lemon juice
  • 1 Tablespoon  white wine vinegar
  • 1 Tablespoon  minced shallot
  • 2 Tablespoons  finely chopped flat-leaf parsley
  • bunch arugula, thick stems discarded
  • 3/4 Cups  Parmesan shavings (2 ounces)
  •   Salt and freshly ground pepper
The Good News Sunchokes, also known as Jerusalem artichokes, are little, knobby tubers that resemble fresh ginger but have a potato-like texture and a sweet, slightly nutty taste. Sunchokes are rich in iron, potassium and thiamine, and can be served either raw or cooked.

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Recipe Details

Cooking Time: 
30 minutes
Total Time: 
30 minutes
Serves: 
6

Nutrition

Calories per serving:

448 calories

Dietary restrictions:

Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

22%

Servings:

6
  • Fat 32g 50%
  • Carbs 31g 10%
  • Saturated 7g 35%
  • Fiber 4g 15%
  • Sugars 17g
  • Monounsaturated 21g
  • Polyunsaturated 3g
  • Protein 12g 24%
  • Cholesterol 13mg 4%
  • Sodium 289mg 12%
  • Calcium 372mg 37%
  • Magnesium 72mg 18%
  • Potassium 980mg 28%
  • Iron 7mg 38%
  • Zinc 1mg 7%
  • Phosphorus 293mg 42%
  • Vitamin A 141µg 16%
  • Vitamin C 25mg 41%
  • Thiamin (B1) 0mg 23%
  • Riboflavin (B2) 0mg 13%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 101µg 25%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 5mg 23%
  • Vitamin K 140µg 175%
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