Yield: 4 Sweet ones
Measure | Ingredient |
---|---|
½ pounds | Sm Jerusalem artichokes; (sunchokes). sliced |
¾ pounds | Fresh green beans; |
2 cloves | Garlic; minced |
2 teaspoons | Walnut oil; |
½ \N | Red pepper; diced |
2 tablespoons | 1Fresh lemon juice; |
1 tablespoon | Walnuts; chopped |
\N \N | Pepper to taste |
Wash and trim artichokes and beans. Bring a large kettle of water to a boil and cook artichokes until tender, about 15 minutes minutes.
Add green beans and cook 3 to 4 minutes. Drain and keep warm. Saute garlic 1 minutes in walnut oil, tne add bell pepper to warm. Mix all ingredients together and serve. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 124; CHO: 0mg; CAR: 20g; PRO: 4g; SOD: 6mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master File