Jerusalem artichoke and lima bean saute
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter; (1/4 stick) |
| 1 | pounds | Jerusalem artichokes; (sun chokes), |
| ; scrubbed, quartered | ||
| ; lengthwise,cut | ||
| ; crosswise into | ||
| ; 1/8-inch-thick | ||
| ; slices | ||
| 2 | Red bell peppers; chopped | |
| 1 | pack | Frozen baby lima beans; thawed (10-ounce) |
| ½ | cup | Water |
Directions
Melt butter in heavy large skillet over medium heat. Add artichokes and cook 5 minutes, stirring occasionally. Add peppers and beans. Stir to coat with butter. Season with salt and pepper. Add water, cover and cook until limas are tender, stirring occasionally, about 6 minutes.
Serves 6.
Bon Appetit November 1992
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