Artichokes & Green Beans
Submitted by fred1
Jerusalem artichokes and green beans tossed with walnut oil, lemon juice, garlic, and chopped walnuts. A diabetic-friendly vegetable side in 30 minutes.
YIELD
4 sweet onesPREP
10 minCOOK
20 minREADY
30 minJerusalem artichokes (sunchokes) have a nutty, slightly sweet flavor that pairs beautifully with crisp green beans.
Both vegetables boil together until just tender, then get tossed with garlic sauteed in walnut oil, diced red bell pepper, a squeeze of fresh lemon, and chopped walnuts.
The walnut oil adds a toasty richness that regular olive oil just can’t match here. This is a side dish that’s quick, wholesome, and full of texture.
Kitchen Tips
- Slice the Jerusalem artichokes evenly so they cook at the same rate as the beans
- Add the green beans after the artichokes have had a head start. They only need 3 to 4 minutes
- Walnut oil is the secret weapon here. It ties the walnuts and vegetables together
- Serve immediately while everything is still warm and the walnuts are crunchy
Ingredients
Directions
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. Sauté garlic 1 minutes in walnut oil, tne add bell pepper to warm. Mix all ingredients together and serve.
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