SUNCHOKES FOR SALE RECIPES

Name: Crispy Jerusalem Artichokes with Aged Balsamic
Yield: 8 Servings
Ingredients: 2 tablespoons olive oil; 2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered; Kosher salt and freshly ground black pepper; 4 sprigs rosemary; ¼ cup (½ stick) unsalted butter; 3 tablespoons aged balsamic vinegar

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CRISPY JERUSALEM ARTICHOKES WITH AGED BALSAMIC RECIPE ...

Crispy Jerusalem Artichokes with Aged Balsamic Recipe ... image

These knobby-looking jerusalem artichokes (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.

Provided by Alison Roman

Yield 8 Servings

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered
Kosher salt and freshly ground black pepper
4 sprigs rosemary
¼ cup (½ stick) unsalted butter
3 tablespoons aged balsamic vinegar

Steps:

Heat oil in a large skillet, preferably cast iron (you’ll need a lid), over medium-high heat. Add Jerusalem artichokes and ¼ cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.
Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer; transfer to a platter.
Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.

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