Sunchokes, also known as Jerusalem Artichokes, are all over the winter farmers markets here in Seattle. Finally in our third winter, I tried them. The texture is similar to a potato, especially with this recipe. I would like to try some other preparations before I decide if they enter our regular rotation.
3 Tablespoons Butter
1 1/2 teaspoon Vegetable Oil
1 Pound Sunchokes
2 Tablespoons minced fresh parsley
Slice sunchokes into 1/2 inch rounds. Heat the butter and oil in a skillet and add sunchokes and one tablespoon parsley. Cook, turn frequently until golden brown, finish with rest of parsley.