Naturally Ella · by Erin Alderson
Sunchoke Hash with Tarragon
NUTRITION · PER SERVING25M COOK
CAL 20%·PRO 40%
CARBS 36G36% OF CAL
9G FIBER0G ADDED11G INTRINSIC16G OTHER11G TOTAL SUGAR
FAT 20G46% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan sunchoke and chickpea hash with fresh tarragon. Earthy root vegetables with herbaceous, bright notes.
maintofu🍳 skilletdairy freegluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ½ pound sunchokes (cleaned and)
- ¼ pound carrots
- 1 tablespoon olive oil
- 1 cup cooked chickpeas (drained and rinsed if using canned)
- 2 to 3 garlic cloves (minced)
- ½ teaspoon sea salt
- 4 teaspoons champagne vinegar
- 3 tablespoons fresh minced tarragon
- Scrambled eggs or tofu (for serving)
At a glance
PER SERVING · TIME 25M
CAL 20%·PRO 40%
CARBS 36G36% OF CAL
9G FIBER0G ADDED11G INTRINSIC16G OTHER11G TOTAL SUGAR
FAT 20G46% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 193mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 890mg
- Calcium
- 179mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 193MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.