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Bon Appétit

Pan-Fried Jerusalem Artichokes in Sage Butter

By Bruce Aidells and Nancy Oakes

4.0

(15)

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Pan-Fried Jerusalem Artichokes in Sage ButterPornchai Mittongtare

The tubers of a North American sunflower, Jerusalem artichokes (also labeled "sunchokes") are available in the produce section of many supermarkets.

Recipe information

  • Yield

    Makes 4 to 6 servings

Ingredients

3 tablespoons butter, divided
2 tablespoons olive oil
1 pound Jerusalem artichokes,* scrubbed, cut crosswise into 1/4-inch-thick rounds
3 tablespoons coarsely torn fresh sage leaves, divided
2 teaspoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley

Preparation

  1. Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.

TagsAmericanJerusalem ArtichokeRoot VegetableVegetableSageHerbs & SpicesSideDinnerGluten FreeNut FreeVegetarianEasyQuickWeeknight MealsSauteWinterBon Appétit
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