Curried Jerusalem Artichokes or Sun Chokes (Topinambours Au Kari)
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound Jerusalem artichokes, 8 to 10
- 2tablespoons butter
- ½cup finely chopped onion
- 2tablespoons curry powder
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½cup golden raisins
- 2tablespoons chopped chutney
- ½cup milk
- ½cup heavy cream
Nutritional analysis per serving (4 servings)
353 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 5 grams dietary fiber; 32 grams sugars; 6 grams protein; 541 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Whole family loved this! I left out raisins, used coconut milk instead of the milk cream, and added a bit of lemon juice at the end.
I found this to be a lovely savory dish. I elected to use 1 cup 1/2 & 1/2 rather than the milk/heavy cream called for in the recipe and found it turned out fine. Lovely flavors. Will make it again.