8 Ingredients
  • 1 1/2 pounds Jerusalem artichokes, scrubbed clean and dried
  • 3 tablespoons extra-virgin olive oil
  • 1 red onion, peeled and sliced
  • 1 clove garlic, peeled and crushed lightly with the side of a knife
  • Sea salt and freshly ground pepper
  • Small bunch fresh thyme, tied with string
  • 4 to 5 cups water (or vegetable stock, if desired)
  • 1 cup heavy cream
Nutrition
219
11% daily value
8 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

25% 16

Saturated

38% 8

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

6% 18

Carbs (net)

- 16

Fiber

8% 2

Sugars

- 10

Sugars, added

- 0

Protein

5% 3

Cholesterol

14% 41

Sodium

26% 631

Calcium

5% 49

Magnesium

6% 23

Potassium

9% 431

Iron

18% 3

Zinc

2% 0

Phosphorus

13% 93

Vitamin A

14% 127

Vitamin C

8% 7

Thiamin (B1)

16% 0

Riboflavin (B2)

7% 0

Niacin (B3)

7% 1

Vitamin B6

8% 0

Folate equivalent (total)

4% 16

Folate (food)

- 16

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

54% 8

Vitamin E

8% 1

Vitamin K

5% 5

Sugar alcohols

- 0

Water

- 232
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