Sunchoke Puree

Author: 
Terzo Restuarant, San Francisco
  • 2 1/2  pounds sunchokes (also called Jerusalem artichokes)*
  • pound Yukon Gold potatoes or German Butterball potatoes, peeled, cut into 2-inch pieces
  • tablespoons (1/4 stick) butter
  • 2 1/2 pounds sunchokes (also called Jerusalem artichokes)*
  • 1 pound Yukon Gold potatoes or German Butterball potatoes, peeled, cut into 2-inch pieces
  • 2 tablespoons (1/4 stick) butter
This simple puree takes advantage of sunchokes—also called Jerusalem artichokes.

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Recipe Details

Serves: 
8

Nutrition

Calories per serving:

345 calories

Dietary restrictions:

High Fiber, Low Sodium 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:

17%

Servings:

8
  • Fat 47g 72%
  • Carbs 554g 185%
  • Saturated 29g 147%
  • Fiber 56g 225%
  • Trans 2g
  • Sugars 225g
  • Protein 64g 128%
  • Cholesterol 122mg 41%
  • Sodium 151mg 6%
  • Calcium 440mg 44%
  • Magnesium 595mg 149%
  • Potassium 13,562mg 387%
  • Iron 84mg 468%
  • Zinc 5mg 36%
  • Phosphorus 2,300mg 329%
  • Vitamin A 1,891IU 38%
  • Vitamin C 269mg 449%
  • Thiamin (B1) 5mg 351%
  • Riboflavin (B2) 2mg 98%
  • Niacin (B3) 39mg 195%
  • Vitamin B6 4mg 221%
  • Folic Acid (B9) 442µg 110%
  • Vitamin B12 0µg 2%
  • Vitamin D 1µg 0%
  • Vitamin E 6mg 29%
  • Vitamin K 23µg 29%
  • Fatty acids, total monounsaturated 12g
  • Fatty acids, total polyunsaturated 2g
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