Sunchoke Puree Recipe

Author: Terzo Restuarant, San Francisco

Nutrition

Cal/Serving: 173
Daily Value: 9%
Servings: 8

Low-Sodium
Low-Fat-Abs, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat3g5%
Saturated2g9%
Trans0g0%
Carbs35g12%
Fiber4g14%
Sugars14g0%
Protein4g8%
Cholesterol8mg3%
Sodium9mg0%
Calcium28mg3%
Magnesium37mg9%
Potassium848mg24%
Iron5mg29%
Zinc0mg2%
Phosphorus144mg21%
Vitamin A118IU2%
Vitamin C17mg28%
Thiamin (B1)0mg22%
Riboflavin (B2)0mg6%
Niacin (B3)2mg12%
Vitamin B60mg13%
Folic Acid (B9)28µg7%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K1µg2%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated0g0%
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INGREDIENTS

  • 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

Recipe Details

Servings 8 servings