Did you know that Jerusalem artichokes can also be very flavorful when sautéed with some spices? That's what we propose with this recipe for carrot and Jerusalem artichoke sauté with thyme. This recipe will be ideal to accompany your meat and fish dishes.
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Carrot and Jerusalem Artichoke Sauté with Thyme
Vegetarian
Vegan
Public
Course: Main course
Preparation time: 5 minutes
Cooking time: 15 minutes
Energy: 154 kcal / serving
Instructions
- 1. Peel the carrots and Jerusalem artichokes, then cut them into pieces. Peel and crush the garlic cloves. Then heat the olive oil in a skillet. Sauté the crushed garlic using a garlic press. Then add the carrots and Jerusalem artichokes, stirring well for 5 minutes.
- 2. Sprinkle with dried thyme, salt, and pepper to taste. Add a little water and the bouillon cube. Continue cooking for another 10 minutes over low heat. Serve immediately in a serving dish this recipe for carrot and Jerusalem artichoke sauté with thyme.
Ingredients for servings
-
400 g of Jerusalem artichoke -
4 carrots -
2 garlic cloves -
1 vegetable bouillon cube -
2 tablespoon of olive oil -
1 stalk of dried thyme -
salt (according to taste) -
pepper (according to taste)
Rates (1)
-
I made it in the oven, but it remains very similar. Be careful if you don't like sweet and savory, exchange the carrots with a less sweet vegetable!
Nutritional information *
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Per serving% RDA
-
Energy value154 kcal8 %
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Fat7,21 g10 %
-
of which saturated1,17 g6 %
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Carbohydrates17,28 g7 %
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of which sugar13,33 g15 %
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Protein2,71 g5 %
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Fibers3,86 g?
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More data
* As an indication, before cooking, RDA of the EU.