Pan-fried Jerusalem Sunchokes in Sage Butter
I haven’t had sunchokes (also called sunflowers chokes or Jerusalem Sunchokes) for years, so when I saw them at AJ’s Fine Foods this week I had to buy 2 bags. Sunchokes are described as potato in texture but taste like an artichoke, and I’d have to agree. I cooked them 3 ways - pan fried with butter sage sauce, roasted in oven, and grilled. My favorite was by far the pan seared, probably because butter makes everything taste better, and I got the original recipe from Bon Appetit. These are pretty cool little veggies because you can also eat them raw (they taste like an apple/carrot that way) and with the skin on. We planted some in our front yard and apparently the stalks will grow 8-10 ft high and have sunflowers at the end. Can’t wait to fry some up from our own garden.
INGREDIENTS
3 tablespoons butter, divided
2 tablespoons olive oil
1 pound Jerusalem artichokes, scrubbed, cut crosswise into 1/4-inch-thick rounds
3 tablespoons coarsely torn fresh sage leaves, divided
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
WHAT TO DO
Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat.
Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10-15 minutes.
Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute.
Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Sprinkle with parsley.
