These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Heat oil in a large skillet, preferably cast iron (you'll need a lid), over mediumhigh heat. Add Jerusalem artichokes and 1/4 cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are 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; transfer to a platter.
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. Spoon brown butter sauce and rosemary over Jerusalem artichokes.
Recipe notes
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