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, 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 6g 9%
  • Carbs 69g 23%
  • Saturated 4g 18%
  • Fiber 7g 28%
  • Trans 0g
  • Sugars 28g
  • Monounsaturated 2g
  • Polyunsaturated 0g
  • Protein 8g 16%
  • Cholesterol 15mg 5%
  • Sodium 19mg 1%
  • Calcium 55mg 6%
  • Magnesium 74mg 19%
  • Potassium 1,695mg 48%
  • Iron 11mg 58%
  • Zinc 1mg 5%
  • Phosphorus 287mg 41%
  • Vitamin A 51µg 6%
  • Vitamin C 34mg 56%
  • Thiamin (B1) 1mg 44%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 1mg 28%
  • Folic Acid (B9) 55µg 14%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 3µg 4%
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