Jerusalem Artichokes With Sage Butter Sauce
Ready In: 22 mins
Serves: 4-6
Ingredients
- 3 tablespoons butter, divided
- 2 tablespoons extra virgin olive oil
- 1 lb jerusalem artichoke (also known as "sunchokes" or substitute1 pound frozen Jerusalem artichokes, thawed to room temperatu)
- salt
- pepper
- 3 tablespoons fresh sage leaves, chopped
- 2 teaspoons fresh lemon juice
- 2 tablespoons fresh Italian parsley
- lemon slice
Directions
- Scrub the Jerusalem artichokes well and cut crosswise into 1/4-inch rounds. Set aside.
- In a non-stick skillet over medium-high heat, melt the butter with the olive oil. Add the Jerusalem artichokes and half of the sage leaves. Sprinkle with a little bit of salt and pepper.
- Sauté the mixture until brown and just beginning to soften, turning the chokes frequently, approximately 10 minutes cooking time.
- Use a slotted spoon to transfer the Jerusalem artichokes to a shallow serving bowl.
- To the same skillet add the remaining 2 tablespoons butter and sage leaves, fry until the sage darkens and begins to crisp, about 30 seconds.
- Add lemon juice to the skillet, simmering 1 minute.
- Pour the lemon-sage butter sauce over the Jerusalem artichokes, tossing to coat well. Season with salt and pepper to taste. Garnish with the fresh parsley and a few lemon slices.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off