Week Four: Sauteed Sunchokes (Cookbook: Farmer John’s Cookbook)

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.

Sautéed Sunchokes
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.

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