Jerusalem Artichoke Casserole with Spiced CouscousTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:80.4 kcal
Proteins:1.4 g
Fats:3 g
Carbohydrate:12.9 g
Fibers:2.2 g
Sugar:6.7 g
Cholesterol:0 mg
Sodium:38.9 mg
Calcium:25.1 mg
Energy:188 kcal
Proteins:3.3 g
Fats:7.1 g
Carbohydrate:30.2 g
Fibers:5.2 g
Sugar:15.6 g
Cholesterol:0 mg
Sodium:90.8 mg
Calcium:58.6 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
carrots
400
g
jerusalem artichokes
30
ml
olive oil
2
cloves of garlic
fresh cilantro
1
chicken bouillon cube
2.5
ml
ground ginger
salt and pepper
METHOD
- Cut up all the vegetables and remove the germ of the garlic to make it more digestible.
- Heat the oil in a skillet. Sauté the crushed garlic, then add the carrots and Jerusalem artichokes and stir fry for 5 minutes. Season with salt and pepper.
- Add a little water and the bouillon cube. Simmer for approximately 10 minutes.
- Prepare the couscous according to the package directions and add it to the vegetables.
- Serve with the fresh cilantro.
WINE SUGGESTIONS
Zinfandel Rosé
Chardonnay
Riesling
CHEF'S NOTES
To spice regular couscous, add cumin, turmeric, paprika, garlic, chili, oil and butter.
Nutrition
Our intake of carbohydrates should represent 50% of our daily diet. Eating a variety of grains, a source of carbohydrates, contributes to the balance of each meal.
