Ingredients
- 1 pound Jerusalem artichokes, 8 to 10
- 2 tablespoons butter
- ½ cup finely chopped onion
- 2 tablespoons curry powder
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½ cup golden raisins
- 2 tablespoons chopped chutney
- ½ cup milk
- ½ cup heavy cream
- Nutritional Information
Nutritional analysis per serving (4 servings)
350 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 30 grams sugars; 5 grams protein; 59 milligrams cholesterol; 39 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Using a small regular or swivel-bladed paring knife, peel the artichokes. Cut them lengthwise in half and then into one-inch pieces. They will be irregular in shape. There should be about three cups.
- Heat the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the artichokes, curry powder, salt and pepper and stir. Add the raisins and chutney. Cook, stirring, about one minute.
- Add the milk and cream and bring to a boil. Cover and let simmer 12 to 15 minutes or until artichokes are tender but still slightly crisp. Serve.
25 minutes
Dining and Cooking