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
This simple puree takes advantage of sunchokes—also called Jerusalem artichokes.

Directions RichSnippets

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Recipe Details

Serves: 
8

Nutrition

Calories per serving:

345 calories

Dietary restrictions:

High Fiber, Low Sodium Vegetarian, Specific Carbs, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

17%

Servings:

8
  • Fat 47g 72%
  • Carbs 554g 185%
  • Saturated 29g 147%
  • Fiber 56g 225%
  • Trans 2g
  • Sugars 225g
  • Monounsaturated 12g
  • Polyunsaturated 2g
  • 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 411µg 46%
  • 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%
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