4.5/5
(10 Votes)
Ingredients
- 2 tablespoons olive oil
- 2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered
- Kosher salt and freshly ground black pepper
- 4 sprigs rosemary
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons aged balsamic vinegar
Preparation
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 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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