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Jerusalem Artichokes

SOURCE: bon appétit

Ingredients

  • 2 tablespoons olive oil

  • 2 lbs small Jerusalem artichokes (sunchokes), scrubbed, quartered

  • Salt and freshly ground black pepper

  • 4 sprigs rosemary

  • ¼ cup (½ stick) unsalted butter

  • 3 tablespoons balsamic vinegar

Step by Step Instructions

STEP 1
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 fork-tender, 8–10 minutes.

STEP 2
Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer.
STEP 3
Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
STEP 4
Remove skillet from heat and stir in vinegar, scraping up any browned bits. Stir.

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