Plant Oriented Cooking

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RECIPE: Crispy Sunchokes


  • 2 tablespoons olive oil
  • 2 pounds small sunchokes, scrubbed, quartered
  • Kosher salt and freshly ground black pepper
  • 4 sprigs rosemary
  • ¼ cup unsalted butter
  • 3 tablespoons aged balsamic vinegar


  1. Heat oil in a large skillet with a lid, over medium-high heat. Add sunchokes and ¼ cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.
  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.
  3. Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
  4. Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over sunchokes.


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