One pound of sunchokes (A.K.A. Jerusalem artichokes) braised in one pound of butter with an added tablespoon of rendered pork fat amounts to only twelve grams of fat per serving. That’s what the Washington Post tells us today in its Sunchokes Braised in Butter recipe.
Really?
I’m not being snarky here, I’m just surprised and wonder if they’ve got the nutritional information correct.
The recipe says to submerge a pound of small sunchokes in four sticks of melted butter (along with some herbs, salt, and pepper), cover with aluminum foil and bake. When the chokes are tender, pull them out of the butter vat and then swirl them around in some heated pork fat on a hot skillet.
End result? According to the Post, two servings of: 290 calories, 5 g protein, 37 g carbohydrates, 12 g fat, 7 g saturated fat, 30 mg cholesterol, 150 mg sodium, 3 g dietary fiber, 0 g sugar.
How did they figure out the fat content? Did someone weigh the butter before and after to determine how much got absorbed into the sunchokes?
I’ve never tried sunchokes and was excited to read the recipe, but vegan or no I would never (knowingly) eat any dish with this much butter and a skosh of pork fat. After two bites my digestive system would go on strike.
The recipe reads as ridiculously gluttonous to me, and so I’m going to go on a mission to find a delicious and healthy sunchokes recipe. There must be a better way. I’ll be sure to share my findings with you.
Note to my MacBook: “Sunchoke” is ONE word — not two. Give a girl a break!
