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.