Chardons à la Crème

Chardons à la Crème is a delightful French dish featuring tender sunchokes (Jerusalem artichokes) sautéed and coated in a rich, dairy-free cream sauce. This comforting lunch option is perfect for a light yet satisfying meal that showcases the earthy flavors of sunchokes.

Ingredients

• Sunchokes - 300 grams
• Olive oil - 2 tablespoons
• Shallot - 1, finely chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 150 ml
• Coconut milk - 100 ml
• Fresh thyme - 1 teaspoon, chopped
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Clean the sunchokes thoroughly and slice them thinly.
2. In a large skillet, heat the olive oil over medium heat and add the chopped shallot. Sauté until translucent, about 3 minutes.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Stir in the sliced sunchokes and cook for 5 minutes, stirring occasionally.
5. Pour in the vegetable broth and bring to a simmer. Cover and cook for about 10 minutes until the sunchokes are tender.
6. Remove the lid and add the coconut milk and fresh thyme. Stir well and let it simmer uncovered for an additional 5 minutes.
7. Season with salt and black pepper to taste.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 280
• Protein: 4 g
• Carbs: 34 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 11 g
• Unsaturated Fat: 3 g
• Water: 0.2 L

Health Benefits

• Sunchokes are a good source of inulin, a prebiotic fiber that supports gut health.
• This dish is dairy-free, making it suitable for those with lactose intolerance or dairy allergies.

Tags