Thursday, January 12, 2012

Sauteed Sunchokes with Sunflower Seeds

What to do with all these knobby roots this time of year? Here is a new recipe for sunchokes that Terry tried out just a few nights ago, and was generous enough to share some with me! No need to peel the sunchokes, just scrub them well and slice them thinly. Terry chose to use peanut oil, a great decision! And I loved it so much I just had to let you all in on this amazing recipe from Vegetarian Cooking for Everyone by Deborah Madison.

Sauteed Sunchokes with Sunflower Seeds
1 1/2 pounds sunchokes (also called Jerusalem artichokes), sliced into 1/4 inch rounds
2 tablespoons sunflower seed oil, or other high heat oil such as peanut to taste
3 tablespoons sunflower seeds, toasted
2 tablespoons parsley, chopped
1 teaspoon chopped thyme

Saute the sunchokes in the oil in a large skillet over high heat until lightly browned and tender, but still a bit crisp. Taste them as they cook; they can be done in 5 minutes or as many as 10 minutes. Season to taste with salt and pepper, add the sunflower seeds, parsley, and thyme, and toss well. Serves 4-6.

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